Ingredients:

  • 1 lb whole grain rotini
  • 1 cup frozen sweet peas, thawed
  • 1 cup English cucumber, diced small
  • 1/2 cup red onion, finely minced
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1/4 cup toasted pine nuts

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente (usually 1-2 minutes less than package directions). Drain in a colander and rinse immediately with cold water to stop the cooking process.
  2. In a mason jar or medium bowl, combine the olive oil, lemon juice, zest, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk vigorously or shake until the mixture is thickened and emulsified.
  3. Place the cooled pasta in a large bowl. Pour half of the lemon dressing over the pasta and toss gently.
  4. Add the peas, cucumber, and red onion, then fold in the remaining dressing. Gently stir in the crumbled feta, parsley, and dill.
  5. Cover the bowl and refrigerate for at least 1 hour to allow flavors to marry.