Pea and Orecchiette Spring Salad with Perlini and Mint

Name: Pea and Orecchiette Spring Salad with Perlini and Mint
Ingredients: 2 cups shucked baby peas (or frozen peas, if necessary); 2 cups snow pea pods; 2 cups orecchiette pasta; 4 tablespoons extra-virgin olive oil, divided; 3 tablespoons white balsamic vinegar, divided; 1 tablespoon minced wild garlic (ramps) or 1 garlic clove, finely minced; 1 cup perlini mozzarella (alternatively, fresh mozzarella diced); 1 cup baby spinach (optional); 2 scallions, thinly sliced (white and light green parts); 2 tablespoons fresh mint, minced; Salt and pepper, to taste