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Picnic Pasta Salad Side Dish

Perfect Picnic Pasta Salad: A 6-Hour Marvel Side Dish

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A bright and herby pasta salad loaded with fresh vegetables, perfect for picnics and gatherings.

  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 3 tablespoons Dijon mustard
  • 1/4 cup cider vinegar
  • 1/4 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
  • 1/2 cup shelled English peas
  • 1 cup broccoli florets
  • 1/2 cup diced bell peppers
  • 1 cup sliced cherry tomatoes
  • 1/4 cup finely diced red onion
  • 2 tablespoons sliced green onions
  • 1 teaspoon kosher salt, or to taste

Instructions

  1. Whisk Dijon mustard, cider vinegar, rice vinegar, salt, sugar, and cayenne together in a large bowl for about 30 seconds.
  2. Whisk in olive oil in 1-teaspoon increments until the dressing is emulsified.
  3. Whisk in tarragon, dill, parsley, chives, and thyme.
  4. Remove and reserve 1/2 of the dressing in a separate small bowl.
  5. Bring a large pot of lightly salted water to a boil.
  6. Cook pasta at a boil until tender yet firm to the bite, about 8 minutes.
  7. Add snow peas, carrots, peas, and broccoli about 2 minutes before the pasta is done.
  8. Drain the pasta and veggies well. Do not rinse them.
  9. Transfer the hot pasta mixture to the vinaigrette in the large mixing bowl and toss well to combine.
  10. Let the mixture rest for 5 minutes and toss again.
  11. Toss occasionally until the mixture is almost room temperature, 15 to 20 minutes.
  12. Add bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing. Toss well.
  13. You can serve this right away, but for best results, cover with plastic wrap and chill in the refrigerator for 4 to 6 hours.
  14. Toss and adjust seasoning before serving.

Notes

  • This salad tastes better after chilling for several hours.
  • Keep it cold in an insulated cooler for picnics.
  • Grilled chicken or shrimp make a good side for this salad.
  • Pasta salad is an excellent picnic food because it travels well.
  • Author: Livia Reed
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish
  • Method: No-Cook, Boiling
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 380mg
  • Fat: 18g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Find it online: https://www.yumivia.com/picnic-pasta-salad-side-dish/