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The Perfect Picnic Pasta Salad

4

45 min

The Perfect Picnic Pasta Salad

The Perfect Picnic Pasta Salad Photo 1

Category

Pasta Recipes

Time

45 min

Serving

8 persons

Calories

492

Rating

4.00★ (14)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • Dijon mustard: 3 Tbsp
  • cider vinegar: 0.25 cup
  • rice vinegar: 0.25 cup
  • kosher salt: 1 tsp
  • white sugar: 2 tsp
  • pinch cayenne pepper: 1 piece
  • olive oil: 1 cup
  • fresh tarragon: 2 tsp (chopped)
  • fresh dill: 2 tsp (chopped)
  • fresh Italian parsley: 2 tsp (chopped)
  • fresh chives: 1 tsp (chopped)
  • fresh thyme: 1 tsp (chopped)
  • rotini (corkscrew) pasta: 1 pound
  • snow peas: 1 cup (sliced)
  • carrots: 1 cup (thinly sliced)
  • shelled English peas: 0.5 cup
  • broccoli florets: 1 cup
  • bell peppers: 0.5 cup (diced)
  • cherry tomatoes: 1 cup (sliced)
  • red onion: 0.25 cup (finely diced)
  • green onions: 2 Tbsp (sliced)
  • kosher salt: 1 tsp (to taste)

Metric Conversion

Stages of cooking

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  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.
    The Perfect Picnic Pasta Salad Photo 2
  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.
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  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.
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  4. Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
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  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.
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