Ingredients for - The Perfect Picnic Pasta Salad
How to cook deliciously - The Perfect Picnic Pasta Salad
1 . Stage
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.
2 . Stage
Bring a large pot of lightly salted water to a boil; cook rotini 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.
3 . Stage
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.
4 . Stage
Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
5 . Stage
Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.