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The Perfect Picnic Pasta Salad
The Perfect Picnic Pasta Salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Vibrant vegetable and herb pasta salad tossed in tangy vinaigrette, ideal for summer picnics.
Ingredients:
  • 3 tablespoons Dijon mustard
  • 0.25 cup cider vinegar
  • 0.25 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
  • 0.5 cup shelled English peas
  • 1 cup broccoli florets
  • 0.5 cup diced bell peppers
  • 1 cup sliced cherry tomatoes
  • 0.25 cup finely diced red onion
  • 2 tablespoons sliced green onions
  • 1 teaspoon kosher salt, or to taste
Instructions:
  • In a large bowl, vigorously whisk together Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne for 30 seconds. Slowly drizzle and whisk in olive oil until well combined. Stir in tarragon, dill, parsley, chives, and thyme. Set aside half of the dressing in a small bowl.
  • 1. In a generously salted large pot of boiling water, cook the pasta until al dente, about 8 minutes. Add snow peas, carrots, peas, and broccoli to the pot 2 minutes before the pasta is ready. Drain pasta and vegetables thoroughly without rinsing.
  • Add the hot pasta mixture to the vinaigrette in the large mixing bowl and toss thoroughly. Allow it to rest for 5 minutes before tossing once more. Stir occasionally until the mixture reaches almost room temperature, which should take about 15 to 20 minutes.
  • Combine bell peppers, cherry tomatoes, red onion, green onions, salt, and the remaining dressing, then mix thoroughly.
  • For optimal flavor, refrigerate covered with plastic wrap for 4 to 6 hours. Stir and season to taste before serving.

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