Pasta Salad with Tomatoes and Peas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Tasty and colorful celebration of summer's bounty with a homemade vinaigrette. A good way to use all those pear and cherry tomatoes from the garden or the farmer's market. This recipe will serve 10-12 for get togethers. Ingredients:
1 lb medium pasta shell |
1/3 cup white wine vinegar |
2 tablespoons water |
2 teaspoons salt |
1/2 teaspoon sugar |
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon, crumbled |
1 clove garlic, minced and mashed to a paste with |
1/4 teaspoon salt |
pepper |
1/2 cup olive oil |
1/2 lb shelled peas, boiled until tender,drained,fresh or frozen (about 1 1/2 cups) |
4 cups combination red pear tomatoes or 4 cups yellow pear tomatoes or 4 cups cherry tomatoes, halved |
1/2 cup shredded fresh basil leaf |
Directions:
1. Boil pasta in large pot of salted water until al dente; drain and rinse to cool.
2. In a large bowl whisk together vinegar, water, salt, sugar, tarragon, garlic paste and pepper to taste; add the oil while whisking until it is emulsified.
3. Add pasta, peas, tomatoes and basil; toss well.
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