Prep time: 25 minutes
- 8 ounces dry whole wheat corkscrew (rotini), bow tie (farfalle), or wagon wheel (rotelle) pasta
- 3 tablespoons white wine vinegar
- 1/4 cup canola or vegetable oil
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup small pieces brocolli florets
- 3/4 cup halved grape tomatoes (4 ounces)
- 1/4 cup finely diced red onion
- 3 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- In a large saucepan, bring 7 cups of water to a boil over high heat. Add a pinch of salt, if desired. Add the pasta and bring back to a boil. Cook according to package directions. (Alternatively, cover with a lid and turn off the heat. You'll save energy if you "lid cook"-- cook covered while the burner is off -- until the pasta is al dente, about 8 minutes for dry whole wheat pasta.) Drain the pasta and place it back into the pan along with 10-12 large ice cubes. Toss or stir until ice is melted and pasta is slightly cooled. Drain well.
- Meanwhile, whisk the vinegard, oil, garlic, salt, and pepper in a large serving bowl.
- Stir the drained pasta into the vinaigrette in a serving bowl. Stir in the broccoli, tomatoes, onion, parsley, and basil. Adjust seasoning and serve cool or at room temperature.
Per serving: calories 220, fat 10 g, protein 6 g, carbohydrates 30 g, dietary fiber 4 g