This is a quick and easy pasta salad recipe that makes enough for 10!
In a large bowl, whisk together: 1/3 cup white wine vinegar, 2 teaspoons salt, 2 tablespoons water, 1/2 teaspoon sugar, 1 clove garlic (smashed with a little salt), a bit of black pepper, and whatever additional spices you like (I like Penzey's Mural of Flavor). Add 1/2 cup olive oil slowly, while whisking. Continue to whisk until everything is well mixed. Pour mixture over one pound cooked pasta shells. Add 2 cups cooked peas, 1 pint cherry tomatoes (cut in half), and 1/2 cup fresh basil, cut into small pieces. Toss well, chill, and serve!
From Get Out of My Kitchen--I'm Cooking! by Beebo, available wherever fine books are sold.
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