| | Directions | | 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 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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| Ingredients | | - |  | 12 ounces rotini (corkscrew) pasta |
| - | | 1/4 cup white-wine vinegar |
| - | | 1 tablespoon water |
| - | | 1 1/2 teaspoons salt |
| - | | 1/2 teaspoon sugar |
| - | | 2 teaspoons minced fresh herb leaves or 1/2 teaspoon dried |
| - | | 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 diced Fontina, Edam, or Swiss cheese |
| - | | 1/2 cup chopped fresh basil leaves |
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