Fresh Vegetable Salad

Name: Fresh Vegetable Salad
Cook time: 8 min
Yield: 12 servings
Cuisine: United Kingdom
Ingredients: 6 cups water; 2 cups tri-color rotini pasta; 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\u2009½ teaspoons chopped fresh cilantro; 1 pinch fresh cracked black pepper, or to taste

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

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 114 calories; protein 2.5g; carbohydrates 15.1g; fat 5g; sodium 18.2mg.

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