Picnic pasta salad with an emulsified mustard vinaigrette

Combine Dijon mustard, apple cider vinegar and rice vinegar; season with a pinch of salt, some sugar and a few shakes of cayenne.

Whisk about half a minute, then whisk in the oil very slowly, about a teaspoon at a time, until it thickens and emulsifies.

Once thickened, add the oil faster; if too much goes in, keep whisking on one side of the bowl to work it in little by little. A blender can be used instead.

Make a large amount: at least a cup and a half of dressing for a pound of pasta.

Whisk in freshly chopped herbs (tarragon, dill, parsley, chives). Remove about half the vinaigrette and reserve it.

Boil the pasta in water salted to taste like salt water, cooking it all the way until tender rather than undercooking.

About two minutes before the pasta is done, stir in the sliced snow peas, carrots, peas and broccoli flowers.

Drain well without rinsing and add the hot pasta to the dressing in the bowl; mix with a spatula.

Let sit a few minutes and toss again, four or five times, until barely warm to room temperature.

Toss in diced sweet bell peppers, sliced cherry tomatoes, diced red and green onion, a couple big pinches of salt and the reserved vinaigrette.

Cover and chill in the fridge an hour or two.

Toss, taste and adjust for salt; transfer to a serving dish and garnish with dill, sliced chives and thyme flowers.