Recipe by sugarpea
Tasty and colorful celebration of summer's bounty with a homemade vinaigrette. A good way to use all those pear and cherry tomatoes from the garden or the farmer's market. This recipe will serve 10-12 for get togethers.
Top Review by evelyn/athens
Lovely salad - very light and fresh-tasting. Tested this for my son's birthday party (making a 1/2 portion) and it got a thumbs up by everyone in the family, including the greenophobe (my son HATES anything green) who is having the birthday. I was tempted to use a second garlic clove but restrained myself and am glad I did so - another would have overwhelmed the delicate taste of the peas and tarragon. Oh, this looked very pretty too. Thanks sugarpea - this is on the menu again Sunday. :-)
- 1 lb medium pasta shell
- 1⁄3 cup white wine vinegar
- 2 tablespoons water
- 2 teaspoons salt
- 1⁄2 teaspoon sugar
- 2 teaspoons minced fresh tarragon or 1⁄2 teaspoon dried tarragon, crumbled
- 1 clove garlic, minced and mashed to a paste with
- 1⁄4 teaspoon salt
- 1⁄2 cup olive oil
- 1⁄2 lb shelled peas, boiled until tender,drained,fresh or frozen (about 1 1/2 cups)
- 4 cups combination red pear tomatoes or 4 cups yellow pear tomatoes or 4 cups cherry tomatoes, halved
- 1⁄2 cup shredded fresh basil leaf
Directions See How It's Made
- Boil pasta in large pot of salted water until al dente; drain and rinse to cool.
- In a large bowl whisk together vinegar, water, salt, sugar, tarragon, garlic paste and pepper to taste; add the oil while whisking until it is emulsified.
- Add pasta, peas, tomatoes and basil; toss well.