Pasta Salad with Tomatoes and Peas
Note: Don’t forget that the only time rinsing pasta should come into play is if you plan on presenting it as a cold pasta dish or if don’t plan to serve it immediately. Always rinse pasta with cold water so it will stop cooking, and then drain it well.
1/3 cup white-wine vinegar
2 tablespoons water
2 teaspoons salt or salt substitute
1/2 teaspoon sugar
2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
1 large garlic clove, mashed to a paste with 1/4 teaspoon of salt
1/2 cup olive oil (I prefer virgin olive oil)
1 pound medium pasta shells
1/2 pound shelled fresh or frozen peas (1 1/2 cups), boiled until tender and drained
2 pints cherry tomatoes halved
1/2 cup shredded fresh basil leaves
Let’s Put It All Together!
In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and then add pepper to taste, add the oil in a stream, whisking (important: don’t add the oil too quickly), 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 (note: fresh basil really compliments this dish), and toss the salad well.
Note: This dish serves 10 to 12