Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 1 cup English cucumber, diced
  • 1 cup Cherry tomatoes, halved
  • ½ cup Red onion, finely diced
  • ½ cup Feta cheese, crumbled
  • ¼ cup Toasted pine nuts or slivered almonds
  • ½ cup Extra virgin olive oil
  • 3 tbsp Freshly squeezed lemon juice
  • 1 tbsp Lemon zest, finely grated
  • 1 tbsp Dijon mustard
  • 2 cloves Garlic, minced
  • 1 tsp Honey or maple syrup
  • ½ tsp Sea salt
  • ¼ tsp Cracked black pepper
  • ½ cup Fresh Italian parsley, chopped
  • ¼ cup Fresh basil leaves, chiffonade
  • 2 tbsp Fresh mint, finely chopped
  • 2 tbsp Fresh chives, snipped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil.
  2. Add the pasta and cook for 1 minute less than the package directions for al dente to prevent mushiness.
  3. Drain the pasta in a colander without rinsing.
  4. Return the hot pasta to the pot and immediately toss with 1/3 of the prepared dressing; let it sit for 5 minutes to absorb flavors.
  5. In a mason jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, sea salt, and black pepper until emulsified.
  6. Add the diced cucumber, halved cherry tomatoes, red onion, crumbled feta, and toasted pine nuts to the pasta.
  7. Fold in the chopped parsley, basil, mint, and chives, then pour over the remaining dressing and toss gently to combine.