Recipe by Gabby
"Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!"
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tri-color rotini pasta
extra-virgin olive oil
red wine vinegar
sweet onion (such as Vidalia®), chopped
cucumber, peeled and diced
carrots, cut into bite-size pieces
green onions, chopped
chopped fresh parsley, or to taste
1 1/2 teaspoons
chopped fresh cilantro
fresh cracked black pepper, or to taste
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-cukes, so no need to peel, and added a little more honey to suit our tastes. After refrigeration, the pasta really soaked up the dressing, so I think I'd add more dressing the next time. This is a nice pasta salad with a lot of fresh veggies and was enjoyed on a hot summer day.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Vegetable Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
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