Picnic-Ready Rotini Pasta Salad

1. 1

   Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds. Gradually whisk in olive oil in 1-teaspoon additions until it is emulsified. Whisk in tarragon, dill, parsley, chives, and thyme. Remove and set aside 1/2 of the dressing in a separate small bowl.

2. 2

   Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet slightly firm, about 8 minutes. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done. Drain the pasta and vegetables well, but do not rinse.

3. 3

   Transfer the hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine. Let rest for 5 minutes and toss again. Continue tossing occasionally until the mixture is nearly at room temperature, 15 to 20 minutes.

4. 4

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

5. 5

   You can serve this immediately, but for best results, cover with plastic wrap and chill in the refrigerator for 4 to 6 hours. Toss and adjust the seasoning before serving.

• Calories 497.18 kcal High
• Protein 10.84 g Good Source
• Carbs 57.15 g Moderate
• Total Fat 26.53 g High
• Saturated Fat 3.66 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 232.62 mg Moderate
• Fiber 6.39 g Good Source
• Sugar 7.97 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 72.21 mg Low Source
• Iron 4.01 mg Good Source
• Potassium 249.85 mg Low Source
• Vitamin A 582.1 mcg_rae Good Source
• Vitamin C 187.8 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Mustard