Description
Best with ‘fresh from your garden’ vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!
Ingredients
- 6 cups water
- 2 cups tri-color rotini pasta (Optional)
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon honey
- 2 tomatoes, chopped
- ½ sweet onion (such as Vidalia®), chopped
- 1 cucumber, peeled and diced
- 2 carrots, cut into bite-size pieces
- ½ cup diced celery
- 3 cloves garlic, chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh parsley, or to taste
- 1 ½ teaspoons chopped fresh cilantro
- 1 pinch fresh cracked black pepper, or to taste
Instructions
- Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite
- about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
- Whisk olive oil
- vinegar
- and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes
- sweet onion
- cucumber
- carrots
- celery
- garlic
- green onions
- parsley
- and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 28 mins
Servings: 12