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
Why You'll Love Making This
This salad is light, crisp, and full of fresh flavors. It’s a great way to enjoy a variety of vegetables in one dish. The combination of textures and colors makes it both tasty and visually appealing.
Helpful Kitchen Tips
- Use the freshest vegetables you can find for the best crunch and flavor.
- Chop vegetables into similar sizes to ensure even mixing and easy eating.
- Add a squeeze of lemon juice just before serving to keep the salad bright and fresh.
- Chop vegetables into similar sizes to ensure even mixing and easy eating.
- Add a squeeze of lemon juice just before serving to keep the salad bright and fresh.
Step 1
Bring a big pot of water to a boil. Cook the rotini until it’s just tender but still has a little bite—about 8 minutes should do it. Drain the pasta, then rinse it under cold water until it’s completely cool. Once drained well, transfer it to a large bowl.
Step 2
In a small bowl, whisk together olive oil, vinegar, and honey. Pour this dressing over the pasta and give it a good toss to make sure everything is nicely coated. Next, add the tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro one at a time, folding each in gently so the veggies get evenly mixed throughout. Finish with a sprinkle of black pepper to taste, and you’re ready to serve!
How To Plate This Dish
Serve this salad as a side dish with grilled chicken, fish, or tofu. It also works well as a light lunch on its own or paired with crusty bread. For extra flavor, sprinkle some nuts or seeds on top.
Storing Food Safely
Store any leftovers in an airtight container in the refrigerator. To keep the salad crisp, keep the dressing separate and add it just before serving. Consume within 1-2 days for the best texture and taste.
