Ingredients

• 3 tablespoons Dijon mustard
• 0.25 cups cider vinegar
• 0.25 cups 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

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
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 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.

Nutrition per serving