Herbed Pasta Salad....

Herbed Pasta Salad

12 ounces rotini (corkscrew) pasta
1/4 cup red-wine vinegar
1 tbsp. water
1 1/2 tsp. salt
1/2 tsp. sugar
5 tsp. minced fresh herb leaves Taragon, marjoram, chives, rosemary,
1/8 tsn. 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, or perlini mozzarella
1/2 cup chopped fresh basil leaves
1/2 cup chopped flat leaf parsley
1/4 cup olives, chopped ( if you like)
1/4 cup pepperoni chopped up
1/2 small zucchini diced
1/4 small red onion diced
2 cloves fresh garlic minced


Method:
1. 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.

2. Meanwhile, in a large bowl, whisk together the vinegar, water, salt, sugar, fresh herbs, and pepper. Add the oil in a stream, whisking until well blended.

3. Add the pasta and the remaining ingredients to the bowl and toss well. Serve the salad at room temperature. Serves 8 to 10.