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How to Make The Perfect Picnic Pasta Salad - A Step-by-Step Guide

When the sun is shining and the birds are singing, there's no better way to enjoy a beautiful day than with a picnic. And what's a picnic without a delicious pasta salad to accompany all the other mouthwatering dishes? Whether you're heading to the beach, the park, or simply setting up on your own backyard, this recipe for The Perfect Picnic Pasta Salad will make your outdoor dining experience absolutely unforgettable.

This pasta salad is not only incredibly easy to make, but it's als...

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Ingredients

  • 3 tablespoons Dijon mustard
  • ¼ cup cider vinegar
  • ¼ 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
  • ½ cup shelled English peas
  • 1 cup broccoli florets
  • ½ cup diced bell peppers
  • 1 cup sliced cherry tomatoes
  • ¼ cup finely diced red onion
  • 2 tablespoons sliced green onions
  • 1 teaspoon kosher salt, or to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Additional Time: 3 hrs 20 mins
  • Total Time: 3 hrs 45 mins
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • 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.
  • 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.
  • Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing and toss well.
  • Wrap and chill in the refrigerator for 3 to 4 hours before serving. Toss and adjust seasoning before serving.

    • Nutrition

    492 cal.

    • Total Fat: 28g
    • Saturated Fat: 4g
    • Sodium: 642mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 9g
    • Vitamin C: 34mg
    • Calcium: 40mg
    • Iron: 3mg
    • Potassium: 316mg

    Categories

    Vegetarian recipes
    Easy recipes
    Quick recipes
    Italian recipes
    Healthy recipes