Pasta Salad with Fresh Herbs (Cathie)





This sunny pasta salad is a hit with kids and parents alike. Other fresh herbs, such as chopped dill or oregano, may be substituted for the tarragon.
RECIPE INGREDIENTS:
12 ounces rotini (corkscrew) pasta
1/4 cup white-wine vinegar
1 tbsp. water
1 1/2 tspns. salt
1/2 tspn. sugar
2 tspns. minced fresh herb leaves or 1/2 tspn. dried (we used tarragon)
1/8 tspn. ground black pepper
1/3 cup olive oil
2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved
3/4 cup shredded carrots
3/4 cup diced Fontina, Edam, or Swiss cheese
1/2 cup chopped fresh basil leaves

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.