The Perfect Picnic Pasta Salad

Recipe View 30 mins In a large bowl, whisk together the Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne pepper until well combined (about 30 seconds). Gradually whisk in the olive oil, adding it in a slow, steady stream until the dressing is emulsified. Stir in the tarragon, dill, parsley, chives, and thyme. Remove and reserve half of the dressing in a separate small bowl.

Recipe View 8 mins Bring a large pot of lightly salted water to a boil. Add the rotini pasta and cook until al dente, about 8 minutes. During the last 2 minutes of cooking, add the snow peas, carrots, English peas, and broccoli florets to the pot. Drain the pasta and vegetables thoroughly, but do not rinse.

Recipe View 20 mins Immediately transfer the hot pasta and vegetable mixture to the large mixing bowl with the vinaigrette. Toss gently but thoroughly to coat. Allow the mixture to rest for 5 minutes, then toss again. Continue to toss occasionally as the mixture cools to almost room temperature (about 15-20 minutes). This helps the pasta absorb the dressing.

Recipe View 5 mins Add the diced bell peppers, halved cherry tomatoes, finely diced red onion, sliced green onions, and salt. Toss gently to combine. Add the reserved dressing, tasting and adjusting the seasoning as needed.

Recipe View 6 hrs For the best flavor, cover the pasta salad with plastic wrap and chill in the refrigerator for at least 4 to 6 hours, or overnight. Before serving, toss the salad again and adjust the seasoning to your liking.