Directions

1. Set a large pot of salted water on to boil (covered). In a small bowl whisk salt into vinegar until granules dissolve then add in garlic and whisk in 1/3 cup of olive oil in a steady stream. In a large bowl, toss tomatoes with this dressing and set aside
2. When water is boiling, add in penne and cook to package directions.
3. Meanwhile, sauté the zucchini and onions in remaining olive oil, over medium-high heat until just barely tender, about 3 minutes. After cooking zucchini and onion (and any accumulated juices), add peas and all fresh herbs.
4. When pasta is cooked, drain well then toss with marinating tomatoes, cooked zucchini and onion (and any accumulated juices) and all the fresh herbs.