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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