Name: Fresh Vegetable Salad
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Water - 6 cups; Tri-color rotini pasta (Optional) - 2 cups; Extra-virgin olive oil - ¼ cup; Red wine vinegar - ¼ cup; Honey - 1 teaspoon; Tomatoes, chopped - 2; Sweet onion (such as Vidalia®), chopped - ½; Cucumber, peeled and diced - 1; Carrots, cut into bite-size pieces - 2; Diced celery - ½ cup; Garlic, chopped - 3 cloves; Green onions, chopped - 2; Chopped fresh parsley, or to taste - 2 tablespoons; Chopped fresh cilantro - 1 ½ teaspoons; Fresh cracked black pepper, or to taste - 1 pinch

Ingredients for - Fresh Vegetable Salad

1. Water 6 cups

2. Tri-color rotini pasta (Optional) 2 cups

3. Extra-virgin olive oil ¼ cup

4. Red wine vinegar ¼ cup

5. Honey 1 teaspoon

6. Tomatoes, chopped 2

7. Sweet onion (such as Vidalia®), chopped ½

8. Cucumber, peeled and diced 1

9. Carrots, cut into bite-size pieces 2

10. Diced celery ½ cup

11. Garlic, chopped 3 cloves

12. Green onions, chopped 2

13. Chopped fresh parsley, or to taste 2 tablespoons

14. Chopped fresh cilantro 1 ½ teaspoons

15. Fresh cracked black pepper, or to taste 1 pinch

How to cook deliciously - Fresh Vegetable Salad

1 . Stage

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.

2 . Stage

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.