Pasta salad with tomatoes and peas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | White-wine vinegar |
| 2 | tablespoons | Water |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Sugar |
| 2 | teaspoons | Minced fresh tarragon leaves or 1/2; crumbled |
| ; teaspoon dried | ||
| 1 | large | Garlic clove; minced and mashed |
| ; to a paste with 1/4 | ||
| ; teaspoon salt | ||
| ½ | cup | Olive oil |
| 1 | pounds | Medium pasta shells |
| ½ | pounds | Shelled fresh or frozen peas; (about 1 1/2 cups), |
| ; boiled until tender | ||
| ; and drained | ||
| 2 | pints | Red or yellow pear tomatoes or cherry; halved |
| ; tomatoes or a combination | ||
| ½ | cup | Shredded fresh basil leaves |
Directions
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.
Serves 10 to 12.
Gourmet June 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.