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KIWI magazine

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


  1. 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.
  2. Meanwhile, whisk the vinegard, oil, garlic, salt, and pepper in a large serving bowl.
  3. 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.
Serves 6

Per serving: calories 220, fat 10 g, protein 6 g, carbohydrates 30 g, dietary fiber 4 g


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