Ingredients

• 1/3 cup white-wine vinegar
• 2 tablespoons water
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled
• 1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
• 1/2 cup olive oil
• 1 pound medium pasta shells
• 1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained
• 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
• 1/2 cup shredded fresh basil leaves

Preparation

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.

Gourmet, June 1993