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1/3 cup white wine vinegar

2 tablespoons water

2 teaspoons coarse salt

1/2 teaspoon sugar

1/2 teaspoon dried tarragon, crumbled

2 garlic cloves, mashed to paste with 1/4 teaspoon salt

Freshly ground black pepper to taste

1/2 cup extra virgin olive oil

1 pound medium pasta shells, cooked according to package, rinsed in cold water

1 1/2 cups frozen peas, cooked until just tender and cooled

2 pints cherry tomatoes, halved

1/2 cup chopped fresh basil leaves, packed

1. In a large bowl whisk together the vinegar, water, salt, sugar, tarragon, garlic paste and pepper; add the oil in a stream, whisking dressing until it is emulsified.
2. Add cooked pasta and toss with dressing; add peas, tomatoes, and basil. Toss to mix and serve.

Serves 10 to 12.