1 pound shell pasta
1/2 pound green peas (frozen)
1/2 cup celery, small diced
1/4 cup red onion, minced
1 can water chestnuts
1 1/2 tablespoons tomato sauce
1 1/2 tablespoons lemon juice
1/8 cup vermouth
2 boiled eggs, chopped
1/2 tablespoon tarragon
1 1/2 cup mayonnaise
1 teaspoon salt
1/2 teaspoon white pepper

Cook pasta. Drain and rinse in cold water. Thaw green peas by running under hot water. Combine pasta with all vegetables. Make dressing with remaining ingredients, until smooth. Mix with remaining pasta.