Makes 6 servings
8 ounces dry whole wheat rotini, farfalle, or 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.
Carbohydrates: 30 g
Fat: 10 g
Protein: 6 g
Fiber: 4 g