Whole Wheat Rotini Pasta Salad

Whole Wheat Rotini Pasta Salad

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"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."
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30 m servings 352 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 52.2g
  • 17%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.
  2. Rinse the pasta with cold water until completely chilled; drain completely.
  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.
  4. Fold the asparagus, tomatoes, carrots, green onions, and garlic into the vinaigrette to coat evenly.
  5. Stir the cooled pasta into the vegetable mixture; toss until evenly mixed.



Loved this! I had Gorgonzola, so used that instead and I loved the veggies so much next time I'm using half of the pasta amount. This one goes in my "keeper" binder for sure:)