Fresh Vegetable Salad

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 114 Calories

Ingredients

• 6 cups water
• 2 tomatoes, chopped
• 1 teaspoon honey
• 3 cloves garlic, chopped
• ¼ cup red wine vinegar
• 2 green onions, chopped
• ½ cup diced celery
• 1 cucumber, peeled and diced
• ¼ cup extra-virgin olive oil
• 2 tablespoons chopped fresh parsley, or to taste
• ½ sweet onion (such as Vidalia®), chopped
• 1 ½ teaspoons chopped fresh cilantro
• 2 cups tri-color rotini pasta (Optional)
• 2 carrots, cut into bite-size pieces
• 1 pinch fresh cracked black pepper, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.