1 pound package penne pasta, cooked and cooled
1-pint cherry tomatoes, halved
½ medium red onion, halved and very thinly sliced
1-pound fresh English peas, cooked according to package
1 head broccoli, cut into florets, steamed for just a minute until it turns bright green
¼ cup chopped fresh mint or more to taste
¼ cup chopped fresh dill, or more to taste

For the dressing:
2 tablespoons red wine vinegar
¼ cup olive oil
½ teaspoon Dijon mustard
3 tablespoons mayonnaise
Sea salt and freshly ground pepper to taste

In a large bowl, gently toss the pasta, tomatoes, onion, peas, Broccoli, mint and dill.

In a small bow, whisk the dressing ingredients together, pour over the salad and toss again.Serve immediately, or store, covered, in the refrigerator until ready to serve as a side dish.