Pasta Salad with Tomatoes and Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Can be prepared in 45 minutes or less. Ingredients:
1/3 cup white-wine vinegar |
2 tablespoons water |
2 teaspoons salt |
1/2 teaspoon sugar |
2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled |
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt |
1/2 cup olive oil |
1 pound medium pasta shells |
1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained |
2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved |
1/2 cup shredded fresh basil leaves |
Directions:
1. In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.
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