Description
Fabulous light pasta salad with carrots, asparagus, tomatoes, and green onions. It gets better the longer it marinates, so don’t be afraid to prepare it ahead of time and stick it in the refrigerator a few hours.
Ingredients
- 1 (12 ounce) box whole wheat rotini pasta
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- ¼ cup crumbled feta cheese, or to taste
- 6 leaves fresh basil, chopped
- salt and ground black pepper to taste
- 1 bunch asparagus, trimmed and chopped
- 3 tomatoes, chopped
- 2 large carrots, chopped
- 1 bunch green onions
- 4 cloves garlic, minced
Instructions
- Bring a large pot with lightly salted water to a rolling boil. Cook rotini at a boil until the pasta is cooked yet slightly firm to the bite
- about 8 minutes; drain.
- Rinse the pasta with cold water until completely chilled; drain completely.
- While the pasta cooks
- whisk the apple cider vinegar and olive oil together in a large bowl until blended. Stir feta cheese
- basil
- salt
- and black pepper into the vinaigrette.
- Fold the asparagus
- tomatoes
- carrots
- green onions
- and garlic into the vinaigrette to coat evenly.
- Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6