Cat Cora says: a pasta salad is a good dish to have in your repertoire, and this one, with its butterfly-shaped pasta, shines-just be sure to choose fresh, bright herbs. For pasta salads, cook the pasta a little less than you would for a hot pasta dish.

3 tsp. kosher salt
1 pound farfalle pasta or orzo
3/4 C. peas (blanched if fresh)
1/4 C. finely chopped fresh parsley
2 tsp. chopped fresh chives
1 tsp. chopped fresh oregano
1 tsp. chopped fresh mint
3 garlic cloves minced
5 tsp. fresh lemon juice (from 2 large lemons)
1 1/2 C. halved cherry tomatoes
2 tsp. extra-virgin olive oil

Bring a large pot of water to a boil over high heat. Add 2 tsp. the salt to the boiling water, then add the farfalle. Cook for 7 minutes, or until the past is done but still firm. Drain the pasta in a colander, rinse with cold water, and drain again. In a large serving bowl, combine the pasta, peas, herbs, garlic, lemon juice and the remaining 1 tsp. salt. Toss and mix well. Add the cherry tomatoes, drizzle with the olive oil, and toss gently. Serve or cover and refrigerate until you’re ready to serve.