Zesty lemon vinaigrette tosses with pasta, cucumbers, cherry tomatoes, and fresh herbs.
# What You'll 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 for balance
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 Steps:
01 - Bring a large pot of salted water to a 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 large mixing bowl.
02 - In a separate bowl, whisk together 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 emulsifies.
03 - Pour the prepared lemon vinaigrette over the cooled pasta. 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 fresh parsley to the pasta. Toss all ingredients together until evenly distributed and combined.
05 - If using feta cheese and toasted pine nuts, fold them gently into the salad. Taste the mixture and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate the salad for at least 15 minutes to allow flavors to develop and meld. Serve chilled or at room temperature, depending on preference.
