The Perfect Picnic Pasta Salad
Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an afterthought to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat. Top this with extra fresh chopped herbs if you like.
Dijon mustard
3
tablespoons
cider vinegar
¼
cup
rice vinegar
¼
cup
kosher salt
1
teaspoon
white sugar
2
teaspoons
cayenne pepper
1
pinch
olive oil
1
cup
chopped fresh tarragon
2
teaspoons
chopped fresh dill
2
teaspoons
chopped fresh Italian parsley
2
teaspoons
chopped fresh chives
1
teaspoon
chopped fresh thyme
1
teaspoon
rotini (corkscrew) pasta
1
pound
sliced snow peas
1
cup
thinly sliced carrots
1
cup
shelled English peas
½
cup
broccoli florets
1
cup
diced bell peppers
½
cup
sliced cherry tomatoes
1
cup
finely diced red onion
¼
cup
sliced green onions
2
tablespoons
kosher salt, or to taste
1
teaspoon
 Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Whisk in olive oil in 1-teaspoon increments until emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and reserve 1/2 of the dressing in a separate small bowl.
  Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain pasta and veggies well, but do not rinse.
  Transfer hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
  Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
  You can serve this right away, but for best results, cover with plastic wrap and chill in the refrigerator for 4 to 6 hours. Toss and adjust seasoning before serving.
