By atosz33

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