Pasta Salad with Basil, Tomatoes and Peas
An Italian pasta salad with fresh basil, cherry tomatoes and peas.
1/3 cup white wine vinegar
2 tablespoons water
2 teaspoons kosher or sea salt
1/2 teaspoon granulated sugar
1/2 teaspoon dried tarragon, crumbled
2 garlic cloves, mashed to paste with 1/4 teaspoon salt
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil
1 pound medium pasta shells, cooked according to package, rinsed in cold water
1 1/2 cups frozen peas, cooked until just tender and cooled
2 pints cherry tomatoes, halved
1/2 cup chopped fresh basil leaves, packed
- In a large bowl whisk together the vinegar, water, salt, sugar, tarragon, garlic paste and pepper; add the oil in a stream, whisking dressing until it is emulsified.
- Add cooked pasta and toss with dressing; add peas, tomatoes, and basil. Toss to mix and serve.
Makes 10 to 12 servings.