Recipe - Pasta Salad With Tomatoes And Peas

1/3 cup Whitewine vinegar
2 tablespoon Water
2 teaspoon Salt
One half teaspoon Sugar
2 teaspoon Minced fresh tarragon leaves
or 1/2; crumbled
; teaspoon dried
1 lg Garlic clove; minced and
mashed
; to a paste with 1/4
; teaspoon salt
One half cup Olive oil
1 pound Medium pasta shells
One half pound Shelled fresh or frozen
peas; (about 1 One half cups),
; boiled until tender
; and drained
2 pt Red or yellow pear tomatoes
or cherry; halved
; tomatoes or a combination
One half cup Shredded fresh basil leaves

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.