Quick Cold Pasta Salad for 4 Servings

Instructions:

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook for 1–2 minutes less than the package directions. Drain in a colander and immediately rinse under cold running water until the noodles are completely chilled to the touch.
2. While the pasta boils, dice the cucumber, bell pepper, and red onion into uniform pieces (roughly the size of a pea). Halve the cherry tomatoes.
3. Combine the chilled pasta and chopped vegetables in a large bowl.
4. In a small mason jar, shake together olive oil, red wine vinegar, lemon juice, honey, minced garlic, dried oregano, salt, and black pepper. Pour the dressing over the pasta mixture and toss gently until coated.
5. Stir in the fresh parsley last to keep the leaves vibrant and green.
6. Chill in the refrigerator for 30 minutes before serving to allow flavors to meld.