THE RECIPE JOURNAL · Side Dish
Seasonal Vegetable Salad
This fresh and colorful salad celebrates the best flavors of the season, making it a perfect light and healthy meal or side dish. Packed with crisp vegetables and a simple dressing, it’s easy to prepare and delicious to enjoy any day.
FROM THE KITCHEN • Seasonal Vegetable Salad
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by boiling a big pot of water, then cook the rotini until it’s tender but still has a little bite, about 8 minutes. Drain the pasta and rinse it under cold water to cool it down completely, then let it drain again. Toss the pasta into a large bowl. In a small bowl, whisk together some olive oil, vinegar, and honey, then pour this dressing over the pasta and give it a good toss to coat everything evenly. Next, add the tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro—fold them in gently one by one so the flavors mix well. Finish by seasoning with black pepper to taste, and you’re ready to serve!
Why you’ll love it
This salad is fresh, colorful, and packed with nutrients. It highlights the best flavors of seasonal vegetables, making it both healthy and delicious. It’s light enough for a quick lunch but satisfying as a side dish for dinner.
How to serve
Serve chilled or at room temperature alongside grilled chicken or fish. It also pairs well with crusty bread or a light grain like quinoa for a fuller meal. Garnish with fresh herbs to add an extra burst of flavor.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the dressing separate if possible and add it just before serving to maintain the salad’s crunch. Avoid freezing, as the vegetables will lose their texture.
