Ingredients:

  • 16 oz rotini pasta
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, chiffonade
  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 clove garlic, minced
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Boil a large pot of salted water. According to the experts at [Serious Eats](https://www.seriouseats.com), salting the water is the only chance you have to season the pasta itself. Add the 16 oz rotini and cook until al dente, which is usually 1 minute less than the package says.
  2. Drain the pasta in a colander. Let it sit for about 5 minutes. Note: This allows the excess steam to escape so the dressing doesn't get watered down.
  3. In a small jar or bowl, combine the 1/3 cup olive oil, 1/4 cup lemon juice, 1 tbsp zest, minced garlic, 1 tsp honey, salt, and pepper. Whisk or shake until the mixture is thick and creamy.
  4. Transfer the slightly warm pasta to a large mixing bowl. Pour the Easy Lemon Pasta Salad dressing over the noodles and toss until the pasta looks glossy and coated.
  5. Add the 1 cup diced cucumber and 1 cup halved cherry tomatoes. Toss gently to avoid crushing the tomatoes.
  6. Fold in the 1/2 cup finely diced red onion and 1/2 cup crumbled feta. Continue tossing until the cheese is evenly distributed but not completely smashed into the pasta.
  7. Sprinkle in the 1/4 cup basil ribbons and 2 tbsp chopped parsley. Toss one last time just to incorporate.
  8. Let the salad sit for 10 minutes at room temperature before serving. This allows the flavors to meld without chilling the vegetables too quickly.