Bright pasta tossed with fresh cucumbers, tomatoes, and a tangy lemon vinaigrette, perfect chilled or room temp.
# What You Need:
→ Pasta
01 - 9 oz 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 Extras
13 - 0.5 cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package instructions. Drain through a colander and rinse under cool water to stop the cooking process. Transfer to a separate bowl.
02 - In a large mixing bowl, combine lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, minced garlic, honey if using, sea salt, and freshly ground black pepper. Whisk vigorously until the mixture emulsifies and becomes well combined.
03 - Add the cooled cooked pasta to the bowl with vinaigrette. Toss gently but thoroughly to ensure all pasta strands are evenly coated with the dressing.
04 - Add diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped fresh parsley to the pasta. Toss all ingredients together until evenly distributed and well combined.
05 - If using, fold in the crumbled feta cheese and toasted pine nuts. Taste the salad and adjust seasoning with additional salt and pepper as needed.
06 - Cover the salad and refrigerate for at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature, depending on preference.
