Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::6
Ingredients
1 (12 ounce) box whole wheat rotini pasta
¼ cup apple cider vinegar
¼ cup olive oil
¼ cup crumbled feta cheese, or to taste
6 leaves fresh basil, chopped
salt and ground black pepper to taste
3 tomatoes, chopped
2 large carrots, chopped
1 bunch asparagus, trimmed and chopped
1 bunch green onions
4 cloves garlic, minced
Directions
Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet slightly firm to the bite, about 8 minutes.
Rinse rotini with cold water until completely chilled; drain completely.
While rotini cooks, whisk apple cider vinegar and olive oil together in a large bowl until blended. Stir in feta cheese, basil, salt, and black pepper .
Toss tomatoes, carrots, asparagus, green onions, and garlic in feta vinaigrette to evenly coat.
Stir cooled pasta into vegetable mixture; toss until evenly combined.
Editor's Note:
Please note that the magazine version of this recipe includes additional time for chilling and differences in ingredient amounts.