Summer Sunshine Pasta Salad: Bursting with Tomatoes and Peas! 🌞🍅

Absolutely! Let’s dive into crafting a delectable Pasta Salad with Tomatoes and Peas, a delightful celebration of summer’s vibrant produce, all enveloped in a tangy homemade vinaigrette. This recipe is perfect for gatherings, serving a generous 10 to 12 guests. 🍅🌿

Pasta Salad with Tomatoes and Peas

🕒 Timing:

Prep Time: 20 minutes
Total Time: 20 minutes

🥗 Ingredients:

Quantity	Ingredient
1 pkg	Medium pasta shells
1/3 cup	White wine vinegar
2 cups	Water
2 tsp	Salt
1/2 tsp	Sugar
2 tbsp	Fresh tarragon, chopped
1 tsp	Dried tarragon
1 clove	Garlic, minced
To taste	Salt and pepper
1/2 cup	Olive oil
2 cups	Peas
1/2 cup	Yellow pear tomatoes
1/2 cup	Cherry tomatoes
4 leaves	Fresh basil leaves, torn

📝 Instructions:

Boil the Pasta:
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- In a large pot, bring salted water to a rolling boil.
- Add the medium pasta shells and cook until they are perfectly al dente.
- Once cooked, drain the pasta and rinse it under cold water to cool it down. Set aside.
Whisk the Vinaigrette:
- Grab a spacious bowl for your dressing.
- Whisk together the white wine vinegar, water, salt, sugar, chopped fresh tarragon, minced garlic, and a sprinkle of pepper to your taste.
- As you whisk, slowly drizzle in the olive oil until the mixture becomes beautifully emulsified.
Combine Everything:
- Now comes the fun part! In a large serving bowl, combine the cooked and cooled pasta with the peas.
- Add in the yellow pear tomatoes, cherry tomatoes, and torn fresh basil leaves.
- Gently toss everything together until all the ingredients are coated in that tangy, herbaceous vinaigrette.
Chill and Serve:
- For optimal flavor melding, cover the pasta salad and let it chill in the refrigerator for at least 30 minutes before serving.
- Once it’s nicely chilled, give it a quick toss to recombine the flavors and adjust the seasoning if needed.
Presentation:
- When ready to serve, transfer the pasta salad to a festive serving dish.
- Garnish with a few extra fresh basil leaves or some grated Parmesan cheese for an extra touch of flair.

🍽️ Serving Suggestions:

This Pasta Salad with Tomatoes and Peas is a standout star at any summer gathering.
Serve it alongside grilled chicken, fish, or even as a hearty vegetarian main dish.
It also makes a lovely addition to picnics, potlucks, or as a refreshing side at barbecues.

🌞 Tips for Success:

To save time, you can prepare the vinaigrette ahead of time and store it in the fridge until ready to use.
If fresh tarragon is unavailable, you can use all dried tarragon or substitute with another fresh herb like basil or parsley.
Customize the salad with your favorite veggies or add-ins such as diced bell peppers, olives, or even cubed cheese.

🥂 Wine Pairing:

This vibrant salad pairs wonderfully with a crisp, chilled Sauvignon Blanc or a light Pinot Grigio.
For non-alcoholic options, a sparkling lemonade or a fruity iced tea would complement the flavors beautifully.

📖 Recipe Notes:

Nutritional Information per serving (serving size: 1 cup):
- Calories: 299.2
- Total Fat: 11.7g
  - Saturated Fat: 1.6g
- Cholesterol: 0mg
- Sodium: 530.9mg
- Total Carbohydrates: 40.9g
  - Dietary Fiber: 3.6g
  - Total Sugars: 4.7g
- Protein: 8g

🍅 Kitchen Confidence:

Don’t be afraid to play around with the ingredients! Add some grilled chicken for extra protein or toss in some feta cheese for a tangy bite.
This pasta salad is best enjoyed fresh but will keep well in the refrigerator for up to 3 days. Just give it a gentle toss before serving.

This Pasta Salad with Tomatoes and Peas recipe is a true celebration of summer’s bounty, bursting with vibrant colors and flavors that will delight your taste buds. Whether you’re hosting a backyard barbecue or simply looking for a refreshing dish to enjoy on a warm day, this salad is sure to impress! 🌿🍅