This sunny pasta salad is a hit with kids and parents alike. Other fresh herbs, such as chopped dill or oregano, may be substituted for the tarragon.
Ingredients
- 12 ounces rotini (corkscrew) pasta
- 1/4 cup white-wine vinegar
- 1 tbsp. water
- 1 1/2 tspns. salt
- 1/2 tspn. sugar
- 2 tspns. minced fresh herb leaves or 1/2 tspn. dried (we used tarragon)
- 1/8 tspn. ground black pepper
- 1/3 cup olive oil
- 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
- 3/4 cup shredded carrots
- 3/4 cup diced Fontina, Edam, or Swiss cheese
- 1/2 cup chopped fresh basil leaves
Instructions
- In a large pot of salted boiling water, cook the pasta until tender, about 8 minutes. Drain it in a colander, rinse well, and drain again.
- Meanwhile, in a large bowl, whisk together the vinegar, water, salt, sugar, tarragon, and pepper. Add the oil in a stream, whisking until well blended.
- Add the pasta and the remaining ingredients to the bowl and toss well. Serve the salad at room temperature. Serves 8 to 10.
