Pasta Salad with Tomatoes and Peas
"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."
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
10-12
ingredients
- 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
- pepper
- 1⁄2 cup olive oil
- 1⁄2 lb shelled peas, boiled until tender,drained,fresh or frozen (about 1 1/2 cups)
- 4 4 cups yellow pear tomatoes or 4 cups cherry tomatoes, halved
- 1⁄2 cup shredded fresh basil leaf
directions
- 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.
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Reviews
-
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. :-) -
I just made this for a church potluck and thought it was really good. Unfortunately I didn't have tarragon so I used a little fennel. It still worked, but the tarragon would have been much better, I'm sure. Also I totally forgot to add the basil at the end. It was good without, but that would have made it even better and prettier too. Thank you for posting this!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
