Fresh Vegetable Salad

Fresh Vegetable Salad

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Gabby 0

"Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!"
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28 m servings 114 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 18 mg
  • < 1%

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.


  • Prep

  • Cook

  • Ready In

  1. 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. 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.


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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-cu...

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