Sunny Pasta Salad


  • ¾ cup(s) shredded carrots
  • ¾ cup(s) diced Fontina, Edam, or Swiss cheese
  • ½ cup(s) chopped fresh basil leaves
  • ¼ cup(s) white-wine vinegar
  • 1 tablespoon(s) water
  • 1 ½ teaspoon(s) salt
  • ½ teaspoon(s) sugar
  • + 5 more ingredients
    • 2 teaspoon(s) minced fresh herb leaves or ½ teaspoon dried
    • 1/8 teaspoon(s) ground black pepper
    • 1/3 cup(s) olive oil
    • 12 ounce(s) rotini (corkscrew) pasta
    • 2 pint(s) red or yellow pear tomatoes or cherry tomatoes or a combination, halved

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. 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 th...

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