Bright lemon vinaigrette tossed with pasta, cucumbers, cherry tomatoes, and fresh herbs for a refreshing dish.
# What You'll Need:
→ Pasta
01 - 9 ounces short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 medium cucumber, diced
03 - 1.5 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 - 0.5 teaspoon honey, optional
11 - 0.5 teaspoon sea salt
12 - 0.25 teaspoon freshly ground black pepper
→ Optional Additions
13 - 0.5 cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts
# How to Make It:
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 stop the cooking process. Transfer to a bowl and set aside.
02 - In a large mixing bowl, whisk together fresh lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and freshly ground black pepper until the mixture is well emulsified.
03 - Add the cooled cooked pasta to the bowl with the vinaigrette. Gently toss until the pasta is evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped fresh parsley to the dressed pasta. Toss gently until all ingredients 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 before serving to allow flavors to meld together. Serve chilled or at room temperature according to preference.
