Can be prepared in 45 minutes or less.

Ingredients

　　1/3 cup white-wine vinegar

　　2 tablespoons water

　　2 teaspoons salt

　　1/2 teaspoon sugar

　　2 teaspoons minced fresh tarragon leaves or 1/2 teaspoon dried, crumbled

　　1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　1/2 cup olive oil

　　1 pound medium pasta shells

　　1/2 pound shelled fresh or frozen peas (about 1 1/2 cups), boiled until tender and drained

　　2 pints red or yellow pear tomatoes or cherry tomatoes or a combination, halved

　　1/2 cup shredded fresh basil leaves

　　In a large bowl whisk together the vinegar, the water, the salt, the sugar, the tarragon, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a kettle of salted boiling water cook the pasta until it is tender, in a colander rinse it well, and drain it. In the bowl toss the pasta with the dressing, add the peas, the tomatoes, and the basil, and toss the salad well.