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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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.
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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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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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Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
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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.
