Bright pasta with lemon, fresh vegetables, feta, and herbs ideal for light summer meals.
# What You Need:
→ Pasta
01 - 9 oz short pasta (fusilli, penne, or farfalle)
02 - 1 tsp salt (for pasta water)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup yellow bell pepper, diced
07 - 1/4 cup kalamata olives, sliced (optional)
→ Cheese & Herbs
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh basil, chopped
→ Lemon Dressing
11 - 1/4 cup extra-virgin olive oil
12 - Zest of 1 lemon
13 - 3 tbsp freshly squeezed lemon juice (about 1 lemon)
14 - 1 tsp Dijon mustard
15 - 1 clove garlic, minced
16 - 1/2 tsp honey or maple syrup
17 - 1/2 tsp sea salt
18 - 1/4 tsp black pepper
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and rinse under cold water to cool.
02 - While the pasta cooks, halve cherry tomatoes, dice cucumber and yellow bell pepper, finely chop red onion, slice olives if using, and chop parsley and basil.
03 - In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, red onion, bell pepper, olives, feta cheese, parsley, and basil.
04 - In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, honey, sea salt, and black pepper until emulsified.
05 - Pour dressing over the pasta mixture and toss gently to evenly coat all ingredients.
06 - Taste and adjust seasoning as needed. Refrigerate for at least 30 minutes for flavors to meld before serving.
