Directions

1. Cook pasta until al dents.
2. Drain and toss in a large bowl with 1/4 cup of olive oil. Cool.
3. Add scallions, chives and tarragon.
4. Whisk together the mustard, vinegar, garlic, sugar, salt, pepper and red pepper flakes.
5. Slowly add in the 1/2 cup of olive oil in a stream until incorporated well.
6. Pour over pasta and mix.
7. Best if pasta sits at room temperature for at least 4 hours or chill overnight and bring to room temperature before serving. Enjoy!
8. Serves 8-10 as a side.