Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 cup (120g) English cucumber, diced
  • 1 cup (150g) Red bell pepper, diced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (75g) Feta cheese, crumbled
  • 1/4 cup (30g) Toasted pine nuts or slivered almonds
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Freshly squeezed lemon juice
  • 1 tbsp (15ml) Lemon zest
  • 1 tbsp (15g) Dijon mustard
  • 1 clove (5g) Garlic, minced
  • 1 tsp (5g) Honey or maple syrup
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1/2 cup (15g) Fresh Italian parsley, chopped
  • 1/2 cup (10g) Fresh basil leaves, chiffonade
  • 2 tbsp (4g) Fresh mint, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta until just al dente (usually 1 minute less than the package directions). Drain in a colander and let it cool for about 5 minutes.
  2. While the pasta cooks, chop the cucumbers, peppers, and onions into uniform, bite-sized pieces.
  3. In a small bowl or mason jar, combine the olive oil, lemon juice, zest, Dijon, minced garlic, honey, salt, and pepper. Whisk vigorously or shake until the mixture is thick and creamy.
  4. In a large bowl, combine the warm pasta and the diced vegetables. Pour the dressing over the top and toss gently until everything is coated.
  5. Fold in the crumbled feta and toasted nuts.
  6. Stir in the parsley, basil, and mint using a wide spatula to avoid bruising the leaves.