Best with ‘fresh from your garden’ vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!
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.
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.
Per Serving: 114 calories; protein 2.5g; carbohydrates 15.1g; fat 5g; sodium 18.2mg.