Vibrant Picnic Pasta Salad

Combine Dijon mustard, apple cider vinegar, rice vinegar, salt, sugar, and cayenne pepper in a large bowl for approximately 30 seconds. Gradually whisk in olive oil, adding it in small increments until the mixture becomes smooth and well-emulsified. Then, incorporate tarragon, dill, parsley, chives, and thyme into the bowl. Set aside 1/2 of the dressing in a separate small container for later use.

Boil a large pot of salted water and cook pasta until it is tender but still retains some firmness, taking around 8 minutes. About 2 minutes before the pasta is done, add snow peas, carrots, peas, and broccoli to the pot. Once cooked, drain the pasta mixture thoroughly but do not rinse it.

Transfer the hot pasta mixture to the prepared dressing in the large mixing bowl and mix everything together thoroughly. Allow it to rest for 5 minutes, then toss the mixture again until it cools down slightly. Continue tossing occasionally until the mixture reaches a room temperature state, which should take around 15 to 20 minutes.

Add sliced bell peppers, cherry tomatoes, red onion, green onions, salt, and the reserved dressing to the bowl. Mix everything together well.

This salad can be served immediately, but for better results, cover it with plastic wrap and refrigerate it for 4 to 6 hours. Before serving, toss the salad again and adjust the seasoning as needed.