Ingredients
- 6 cups water
- 2 cups tri-color rotini pasta (Optional)
- ¼ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon honey
- 2 tomatoes, chopped
- ½ sweet onion (such as Vidalia®), chopped
- 1 cucumber, peeled and diced
- 2 carrots, cut into bite-size pieces
- ½ cup diced celery
- 3 cloves garlic, chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh parsley, or to taste
- 1 ½ teaspoons chopped fresh cilantro
- 1 pinch fresh cracked black pepper, or to taste
What Makes This Dish So Tasty
This salad is full of fresh, crunchy vegetables that make every bite refreshing. It’s light, healthy, and easy to prepare, perfect for a quick meal or a side dish. The combination of flavors and textures keeps it exciting and satisfying.
Best Cooking Tips
- Use the freshest vegetables you can find for the best crunch and flavor.
- Chill the salad ingredients before assembling to keep everything crisp.
- Toss the salad just before serving to prevent the veggies from getting soggy.
- Chill the salad ingredients before assembling to keep everything crisp.
- Toss the salad just before serving to prevent the veggies from getting soggy.
Step 1
Boil a big pot of water. Cook the rotini until it’s tender but still has a little bite, about 8 minutes. Drain the pasta and rinse it under cold water to cool it down completely, then let it drain well. Put the pasta into a large bowl.
Step 2
In a small bowl, whisk together the olive oil, vinegar, and honey. Pour this dressing over the pasta and give it a good toss to make sure everything is coated. Next, add the tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro one at a time, folding each in gently so everything gets mixed evenly. Finish by seasoning with some black pepper, and you’re ready to enjoy!
Serving Style Ideas
Serve this salad alongside grilled chicken or fish for a balanced meal. It also works well as a light lunch with some crusty bread. Adding a sprinkle of nuts or seeds can give it an extra crunch and boost nutrition.
Leftover Storage Guide
Store leftover salad in an airtight container in the refrigerator. Keep any dressing separate and add it just before eating to maintain the vegetables’ crispness. Consume within 1-2 days for the best texture and flavor.
