Something about summer screams "pasta salad!". The riot of colors, the easy make-ahead nature, the flexibility to add what you've got on hand, and the decadence of putting pasta and mayo together–oh yeah, it's worth screaming about. This Picnic Pasta Salad leans into the spicy side of life. Ideally, you make it with heaps of chopped spicy dill pickles, but if you can't find them, regular dill pickles and a good dose of crushed red pepper flakes will do the trick. A well-stocked pantry would have most of the ingredients here so it's the perfect dish to make when you don't have plans to hit the grocery store. There's nothing hard and fast here about the recipe; adjust it, persuade it, make it your own, but whatever you do, you should make it soon.
Cook the pasta in a pot of boiling, salted water, according to the package directions; best to cook pasta slightly “al dente”, or with a little bite to it so it doesn’t become too mushy after adding the dressing. Drain and rinse with cool water. Set aside. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, syrup, vinegar, salt, and pepper. Add in celery, red pepper, scallions, and pickles. Add pasta and herbs and toss to combine everything. Taste and adjust seasonings to your liking. Serve immediately or chill for 30 minutes first.
Cook the pasta in a pot of boiling, salted water, according to the package directions; best to cook pasta slightly “al dente”, or with a little bite to it so it doesn’t become too mushy after adding the dressing. Drain and rinse with cool water. Set aside. In a large bowl, whisk together the mayonnaise, mustard, lemon juice, syrup, vinegar, salt, and pepper. Add in celery, red pepper, scallions, and pickles. Add pasta and herbs and toss to combine everything. Taste and adjust seasonings to your liking. Serve immediately or chill for 30 minutes first.
