Zesty pasta with lemon dressing, crisp cucumbers, juicy tomatoes, and fresh herbs for a cool, flavorful dish.
# 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 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
# Directions:
01 - Bring a large pot of salted water to 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 the mixing bowl with the cooled pasta, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, honey if desired, salt, and black pepper until the mixture emulsifies into a cohesive dressing.
03 - Toss the cooked pasta gently with the vinaigrette, ensuring every piece is evenly coated with the dressing.
04 - Add the diced cucumber, halved cherry tomatoes, sliced spring onions, and chopped parsley to the bowl. Toss thoroughly until all components are uniformly distributed throughout the salad.
05 - If using feta cheese and pine nuts, fold these items 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 before serving to allow flavors to meld. Serve chilled or at room temperature according to preference.
