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Pasta Salad with Fresh Herbs

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    Source: familyfun.go.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 12 ounces rotini (corkscrew) pasta

    2. 1/4 cup white-wine vinegar

    3. 1 tbsp. water

    4. 1 1/2 tspns. salt

    5. 1/2 tspn. sugar

    6. 2 tspns. minced fresh herb leaves or 1/2 tspn. dried (we used tarragon)

    7. 1/8 tspn. ground black pepper

    8. 1/3 cup olive oil

    9. 2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved

    10. 3/4 cup shredded carrots

    11. 3/4 cup diced Fontina, Edam, or Swiss cheese

    12. 1/2 cup chopped fresh basil leaves

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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.

    3. Add the pasta and the remaining ingredients to the bowl and toss well. Serve the salad at room temperature. Serves 8 to 10.

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