It’s time to make this salad again. Cherry tomatoes are available and the larger vine-ripened tomatoes are arriving. This salad can be made 1-2 days ahead and the sour cream dressing added just before serving.
1 # pasta, shells, cork screw or small pasta of choice
1 red onion, chopped
2 tomatoes, seeded and chopped (or equivalent cherry tomatoes)
1 large green pepper, chopped
1 shallot, chopped
Cook the pasta slightly less than package directions and drain. Rinse well with cold water and let drain in colander for 5-10 minute. Mix the red onion, tomatoes, green pepper, and shallot with the well drained pasta. Marinate this mixture with the vinaigrette (below). Marinate in refrigerator for ~ 1 hour. Add the sour cream dressing just before serving.
¼ cup olive oil
¼ cup red wine vinegar or sherry wine vinegar (~6% acetic acid)
1 Tablespoon Dijon mustard
Salt to taste
Pepper to taste
Mix the mustard with some of the salt and pepper. Add vinegar and mix. Beat oil into wine vinegar mixture very slowly until well incorporated.
Sour Cream Dressing:
½ cup sour cream
1 cup mayonnaise
2 Tablespoons wine vinegar or balsamic vinegar etc.
1 teaspoon dill weed
Mix the sour cream, mayo, wine vinegar, and dill weed together.
Garnish the salad with parsley or sliced snow peas (strings removed first) if desired.
Serves 8 to 10