Whole Wheat Rotini Pasta Salad with Seasonal Veggies

Bring a large pot of salted water to a boil; cook rotini at a boil until tender but slightly firm, around 8 minutes.

Rinse pasta under cold water until completely chilled; drain well.

While the rotini cooks, whisk apple cider vinegar and olive oil together in a large bowl. Stir in feta cheese, basil, salt, and black pepper.

Toss tomatoes, carrots, asparagus, green onions, and garlic into the feta vinaigrette to coat evenly.

Stir cooled pasta into vegetable mixture; mix thoroughly.