Ingredients

• 1 , 12 ounce
• 0.25 cups apple cider vinegar
• 0.25 cups olive oil
• 0.25 cups 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

Instructions

1. 1 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.
2. 2 Rinse rotini with cold water until completely chilled; drain completely.
3. 3 Meanwhile, whisk apple cider vinegar and olive oil together in a large bowl until blended. Stir in feta cheese, basil, salt, and black pepper .
4. 4 Toss tomatoes, carrots, asparagus, green onions, and garlic in feta vinaigrette to evenly coat.
5. 5 Stir cooled pasta into vegetable mixture; toss until evenly combined.

Nutrition per serving