The Perfect Picnic Pasta Salad
Description
Chef John's picnic pasta salad is bursting with vegetables, fresh herbs, and rotini pasta tossed in a tasty vinaigrette for the perfect summertime meal.
Ingredients
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3 tablespoons Dijon mustard
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1/4 cup cider vinegar
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1/4 cup rice vinegar
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1 teaspoon kosher salt
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2 teaspoons white sugar
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1 pinch cayenne pepper
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1 cup olive oil
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2 teaspoons chopped fresh tarragon
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2 teaspoons chopped fresh dill
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2 teaspoons chopped fresh Italian parsley
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1 teaspoon chopped fresh chives
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1 teaspoon chopped fresh thyme
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1 pound rotini (corkscrew) pasta
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1 cup sliced snow peas
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1 cup thinly sliced carrots
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1/2 cup shelled English peas
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1 cup broccoli florets
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1/2 cup diced bell peppers
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1 cup sliced cherry tomatoes
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1/4 cup finely diced red onion
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2 tablespoons sliced green onions
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1 teaspoon kosher salt, or to taste
Directions
1
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
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.
3
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
Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
5
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.