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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pasta Salad with Fresh Herbs Recipe

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This recipe for Pasta Salad with Fresh Herbs is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 ounces rotini (corkscrew) pasta
1/4 cup white wine vinegar ( I prefer champagne vinegar but any will
work)
1 Tablespoon water
1 1/2 teaspoons salt
1/2 teaspoon sugar
2 t teaspoons minced fresh herb leaves or 1/2 teaspoon dried (I use
tarragon, you can also use dill or oregano)
1/8 teaspoon 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 shredded parmesan cheese (or diced fontina, edam or swiss cheese)
1/2 cup chopped fresh basil leaves
Directions:
Directions:
In a lage pot of salted boiling water, cook the pasta until it's tender, about 8 minutes. Drain it in a colander, rinse well, and drain again.

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.

Add the pasta and the remaining ingredients to the bowl and toss well

Serve the salad at room temperature.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
My go to salad for pot luck gatherings. I always bring home an empty bowl!

 

 

 

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