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Ingredients
- 1/3 c. White-wine vinegar
- 2 Tbsp. Water
- 2 tsp Salt
- 1/2 tsp Sugar
- 2 tsp Chopped fresh tarragon leaves or possibly 1/2, crumbled tsp. dry
- 1 lrg Garlic clove, chopped and mashed to a paste with 1/4 tsp. salt
- 1/2 c. Extra virgin olive oil
- 1 lb Medium pasta shells
- 1/2 lb Shelled fresh or possibly frzn peas, (about 1 1/2 c.), boiled till tender and liquid removed
- 2 pt Red or possibly yellow pear tomatoes or possibly cherry, halved tomatoes or possibly a combination
- 1/2 c. Shredded fresh basil leaves
Directions
- In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add in the oil in a stream, whisking, and whisk the dressing till it is emulsified. In a kettle of salted boiling water cook the pasta till it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add in the peas, the tomatoes, and the basil, and toss the salad well.
- Serves 10 to 12.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1201g | |
| Calories 2986 | |
| Calories from Fat 1022 | 34% |
| Total Fat 116.0g | 145% |
| Saturated Fat 16.41g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4689mg | 195% |
| Potassium 2231mg | 64% |
| Total Carbs 423.12g | 113% |
| Dietary Fiber 25.4g | 85% |
| Sugars 79.34g | 53% |
| Protein 65.08g | 104% |
