Fresh Vegetable Salad

Name: Fresh Vegetable Salad
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 12
Cuisine: Global
Ingredients: 2 carrots, cut into bite-size pieces; 118 milliliters diced celery; 1 cucumber, peeled and diced; 2 teaspoons chopped fresh cilantro; 2 Tbsps chopped fresh parsley, or to taste; 3 cloves garlic, chopped; 2 green onions, chopped; 1 teaspoon honey; 59 milliliters extra-virgin olive oil; 1 pinch fresh cracked black pepper, or to taste; 59 milliliters red wine vinegar; 1 sweet onion (such as Vidalia®), chopped; 2 tomatoes, chopped; 1 liters water

Fresh Vegetable Salad is a gluten free, dairy free, and primal side dish. This recipe makes 12 servings with 60 calories, 1g of protein, and 5g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up honey, cilantro, tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

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.

Ingredients you will need

Rotini

Water

Equipment you will use

Sauce Pan

Transfer pasta to a large mixing bowl.

Ingredients you will need

Pasta

Equipment you will use

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.

Ingredients you will need

Black Pepper