Bright pasta tossed with cucumbers, cherry tomatoes, parsley, and a zesty lemon dressing.
# What You’ll Need:
→ Pasta
01 - 9 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 medium cucumber, diced
03 - 1½ cups cherry tomatoes, halved
04 - 2 spring onions, thinly sliced
05 - 2 tablespoons fresh parsley, chopped
→ Lemon Vinaigrette
06 - 1 large lemon, zested and juiced
07 - 3 tablespoons extra virgin olive oil
08 - 1 teaspoon Dijon mustard
09 - 1 small garlic clove, finely minced
10 - ½ teaspoon honey, optional
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper
→ Optional Extras
13 - ½ cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Drain in a colander and rinse under cool running water to halt the cooking process. Transfer to a bowl and set aside.
02 - In a large mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and black pepper until the mixture emulsifies and becomes cohesive.
03 - Add the cooled pasta to the bowl containing the vinaigrette. Toss gently and thoroughly to ensure every strand is evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the pasta. Toss again using gentle motions until all components are evenly distributed throughout the salad.
05 - If desired, fold in the crumbled feta cheese and toasted pine nuts. Taste the salad and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate the salad for at least 15 minutes to allow flavors to meld and develop. Serve chilled or at room temperature according to preference.
