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
- whole wheat rotini pasta: 1 box (12 ounce box)
- apple cider vinegar: 0.25 cup
- olive oil: 0.25 cup
- crumbled feta cheese: 0.25 cup (to taste)
- leaves fresh basil: 6 piece (chopped)
- salt and ground black pepper: (to taste)
- bunch asparagus, trimmed and: 1 piece (chopped)
- tomatoes: 3 piece (chopped)
- carrots: 2 piece (chopped)
- bunch green onions: 1 piece
- garlic: 4 clove (minced)
Metric Conversion
Stages of cooking
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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.
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Rinse the pasta with cold water until completely chilled; drain completely.
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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.
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Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
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Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.
