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Garden Fresh Pasta Salad

Yield 4 to 6 servings


  • 8 ounces uncooked rotelle (large corkscrew pasta)
  • 1/3 cup NAKANO Seasoned Rice Vinegar Original
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried dill weed or basil
  • 1 1/2 cups shredded carrots and/or zucchini
  • 1 cup broccoli florets
  • 2 medium tomatoes, cut in wedges
  • 1/2 small red onion, thinly sliced

How to Make It

  1. Cook pasta as package directs; drain. Rinse with cold water; drain well. In a large bowl, stir together rice vinegar, oil, salt and dill weed (or basil). Stir in pasta; toss to coat. Stir in remaining ingredients.