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Ingredients28 m servings 114
Original recipe yields 12 servings
- 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.
- 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.
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Per Serving: 114 calories; 5 15.1 2.5 0 18 Full nutrition
ReviewsRead all reviews 2
I had no rotini, so I used orecchiette pasta which worked out well. You get so much color from the vegetables that I don't think that tri-color pasta would enhance presentation. I used mini-cu...