Ingredients:

  • 16 oz rotini pasta
  • 1 tbsp sea salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tbsp lemon zest
  • 2 tbsp mayonnaise
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen peas, thawed
  • 3 tbsp capers, drained
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup feta cheese, crumbled

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package directions. Drain the pasta and set aside while still steaming.
  2. In a bowl or jar, combine the lemon juice, zest, garlic, honey, salt, pepper, and mayonnaise. Slowly whisk in the olive oil in a steady stream until the mixture transforms into a thick, creamy, pale-yellow emulsion.
  3. Transfer the warm pasta to a large mixing bowl and pour roughly half of the lemon dressing over it, tossing to ensure the pasta absorbs the flavor.
  4. Fold in the thawed peas, drained capers, diced red onion, chopped parsley, and crumbled feta cheese.
  5. Pour the remaining dressing over the salad, toss until evenly coated, and refrigerate for 1 hour to allow flavors to develop before serving.