Whole Wheat Rotini Pasta Salad

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.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 352 Calories

Ingredients

• ¼ cup olive oil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 2 large carrots, chopped
• 3 tomatoes, chopped
• ¼ cup apple cider vinegar
• 1 bunch green onions
• ¼ cup crumbled feta cheese, or to taste
• 1 bunch asparagus, trimmed and chopped
• 6 leaves fresh basil, chopped
• 1 (12 ounce) box whole wheat rotini pasta

Recipe Instructions

Step 1

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.

Step 2

Rinse the pasta with cold water until completely chilled; drain completely.

Step 3

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.

Step 4

Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.

Step 5

Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.