Ingredients:

  • 1 lb (450g) rotini
  • 2 cups (300g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1 cup (130g) red bell pepper, finely diced
  • 1 cup (100g) zucchini, quartered and sliced
  • 1/2 cup (50g) red onion, thinly sliced
  • 2 cups (60g) baby spinach
  • 1/2 cup (120ml) extra virgin olive oil
  • 3 tbsp (45ml) lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add the rotini and cook according to package directions.
  3. When the pasta has 2 minutes remaining, add the sliced zucchini and red onion directly into the pot.
  4. Drain the pasta and vegetables into a colander and immediately rinse with cold water until the temperature drops.
  5. In a small bowl or jar, combine the olive oil, lemon juice, apple cider vinegar, minced garlic, oregano, salt, and pepper.
  6. Whisk vigorously or shake the jar for 30 seconds until the mixture is opaque and thickened.
  7. Transfer the chilled pasta and blanched vegetables to a large mixing bowl.
  8. Fold in the raw cherry tomatoes, diced cucumber, and bell peppers.
  9. Add the baby spinach and toss gently with the vinaigrette.