The Perfect Picnic Pasta Salad
Ingredients
- 3 tablespoons Dijon mustard
- ¼ cup cider vinegar
- ¼ cup rice vinegar
- 1 teaspoon kosher salt
- 2 teaspoons white sugar
- 1 pinch cayenne pepper
- 1 cup olive oil
- 2 teaspoons chopped fresh tarragon
- 2 teaspoons chopped fresh dill
- 2 teaspoons chopped fresh Italian parsley
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh thyme
- 1 pound rotini (corkscrew) pasta
- 1 cup sliced snow peas
- 1 cup thinly sliced carrots
- ½ cup shelled English peas
- 1 cup broccoli florets
- ½ cup diced bell peppers
- 1 cup sliced cherry tomatoes
- ¼ cup finely diced red onion
- 2 tablespoons sliced green onions
- 1 teaspoon kosher salt, or to taste
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Instructions
- 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.
Source
Original recipe: View Original
