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.

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

Instructions

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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Find more about:

• 4th of July |
• Corkscrew Pasta |
• Party Food |
• Pasta & Rice Side Dishes |
• Pasta, Rice & Grain Salads |
• Picnic |
• Potluck |
• Rotini |
• Summer |
• Vegetarian Salads |
• Vegetarian Side Dishes

Related Categories:

• Summer Salad Ideas |
• Pasta, Rice & Grain Side Dishes |
• All Salads |
• Picnic Salads |
• Pasta, Rice & Grain Salads