Olio d'oliva e Pomodoro
A' Court, Susan
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La Belle Cuisine - More Salad Recipes

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"To make a good salad is to be a brilliant diplomat - the problem is entirely the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Tomatoes Pear and Red Vine-Ripened
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FogStock
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Pasta Salad with Tomatoes and Peas
Gourmet Archives

1/3 cup white wine vinegar
2 tablespoons water
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon dried tarragon
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 1/2 cups frozen peas, cooked, well drained
2 pints red or yellow pear tomatoes or
cherry tomatoes, halved
1/2 cup shredded fresh basil leaves

In a large bowl whisk together vinegar, water, salt, sugar, tarragon,
garlic paste and pepper to taste. Add the oil in a stream, whisking,
and whisk dressing until it is emulsified.
In a kettle of salted boiling water cook pasta until it is tender. In a
colander rinse it well and drain it well. In bowl toss pasta with the
dressing, add peas, tomatoes and basil and toss the salad well.
Serves 10.
 

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