# Ingredients list:
→ Pasta
01 - 9 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 medium cucumber, diced
03 - 1½ 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 - ½ teaspoon honey, optional
11 - ½ teaspoon sea salt
12 - ¼ teaspoon freshly ground black pepper
→ Optional Extras
13 - ½ cup feta cheese, crumbled
14 - 2 tablespoons toasted pine nuts
# Steps:
01 - Cook the pasta in a large pot of salted boiling water until al dente according to package instructions. Drain and rinse under cool water to stop the cooking process. Set aside.
02 - In a large mixing bowl, whisk together the lemon juice, lemon zest, olive oil, Dijon mustard, garlic, honey if using, salt, and pepper until emulsified.
03 - Add the cooked pasta to the bowl with vinaigrette. Toss gently to coat the pasta evenly.
04 - Add the cucumber, cherry tomatoes, spring onions, and parsley to the pasta. Toss until all ingredients are evenly combined.
05 - Fold in the crumbled feta and toasted pine nuts if using. Taste and adjust seasoning as needed.
06 - Chill for at least 15 minutes before serving for optimal flavor development. Serve cold or at room temperature.
