Picnic pasta salad with mustard vinaigrette

Whisk Dijon mustard, apple cider vinegar, rice vinegar, a pinch of salt, sugar and cayenne for about half a minute.

Whisk in oil a teaspoon at a time until it starts to emulsify and thicken, then add it faster; if too much goes in, whisk it in from one side of the bowl.

Make plenty: at least a cup and a half of dressing per pound of pasta. Whisk in freshly chopped herbs, then remove about half the vinaigrette.

Boil the pasta in water that tastes salty, cooking it all the way to tender rather than undercooking it.

About two minutes before the pasta is done, add the snow peas, carrots, peas and broccolini; drain everything well and do not rinse.

Toss the hot pasta and vegetables into the dressing in the bowl; let sit and toss again four or five times as it cools to barely warm or room temperature.

Add diced bell peppers, sliced cherry tomatoes, diced red and green onion, a couple big pinches of salt and the reserved vinaigrette; toss.

Cover and chill an hour or two; toss, taste for salt, and garnish with dill, chives and thyme flowers.