Bright pasta with cucumbers, cherry tomatoes, and zesty lemon vinaigrette, perfect for light summer meals.
# 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
11 - 0.5 teaspoon sea salt
12 - 0.25 teaspoon freshly ground black pepper
→ Extras
13 - 0.5 cup feta cheese, crumbled, optional
14 - 2 tablespoons toasted pine nuts, optional
# Directions:
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 water to stop the cooking process. Set aside.
02 - In a large mixing bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey if using, salt, and black pepper until well emulsified.
03 - Add the cooled cooked pasta to the bowl with vinaigrette. Toss gently to ensure all pasta is evenly coated.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the pasta. Toss thoroughly until all ingredients are evenly distributed.
05 - Fold in crumbled feta cheese and toasted pine nuts if desired. Taste the salad and adjust seasoning with additional salt and pepper as needed.
06 - Refrigerate for at least 15 minutes before serving. Serve chilled or at room temperature.
