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A delicious plate of The Perfect Picnic Pasta Salad

The Perfect Picnic Pasta Salad

Picnic pasta salad often gets a bad rap as a lackluster side dish, but this recipe is here to change that perception. With a flavorful vinaigrette dressing and a colorful mix of fresh vegetables, this pasta salad is not only a great accompaniment to grilled meats but can also stand on its own as a delicious dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 20 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salad
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dressing
  • 3 cucchiaio Dijon mustard
  • 60 ml cider vinegar
  • 60 ml rice vinegar
  • 1 cucchiaino kosher salt
  • 2 cucchiaino white sugar
  • 1 pizzico cayenne pepper
  • 240 ml olive oil
Herbs
  • 2 cucchiaino chopped fresh tarragon
  • 2 cucchiaino chopped fresh dill
  • 2 cucchiaino chopped fresh Italian parsley
  • 1 cucchiaino chopped fresh chives
  • 1 cucchiaino chopped fresh thyme
Salad
  • 450 g rotini (corkscrew) pasta
  • 240 g sliced snow peas
  • 240 g thinly sliced carrots
  • 120 g shelled English peas
  • 240 g broccoli florets
  • 120 g diced bell peppers
  • 240 g sliced cherry tomatoes
  • 60 g finely diced red onion
  • 2 cucchiaio sliced green onions
  • 1 cucchiaino kosher salt or to taste

Equipment

  • Large Bowl
  • Whisk
  • Large Pot

Method
 

  1. In a large bowl, whisk together Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne pepper for about 30 seconds.
  2. Slowly whisk in olive oil in small increments until the dressing is emulsified.
  3. Add tarragon, dill, parsley, chives, and thyme to the dressing and mix well. Reserve half of the dressing in a separate bowl.
  4. Boil a large pot of lightly salted water and cook the pasta until al dente, adding snow peas, carrots, peas, and broccoli in the last 2 minutes of cooking. Drain the pasta and veggies without rinsing.
  5. Transfer the hot pasta and veggie mixture to the vinaigrette in the large bowl and toss to combine. Allow it to rest for 5 minutes, then toss again. Let it cool to almost room temperature, tossing occasionally.
  6. Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing to the pasta salad and toss well.
  7. Serve immediately or cover with plastic wrap and chill in the refrigerator for 4 to 6 hours for best results. Adjust seasoning before serving.

Notes

This pasta salad is perfect for picnics and can be made ahead. Feel free to add extra fresh herbs for a burst of freshness!