# What You Need:
→ Pasta
01 - 9 ounces short pasta (fusilli, penne, or farfalle)
02 - 1 teaspoon salt (for pasta water)
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/4 cup red onion, finely chopped
06 - 1/2 cup yellow bell pepper, diced
07 - 1/4 cup kalamata olives, sliced (optional)
→ Cheese & Herbs
08 - 1/2 cup crumbled feta cheese
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh basil, chopped
→ Lemon Dressing
11 - 1/4 cup extra-virgin olive oil
12 - Zest of 1 lemon
13 - 3 tablespoons freshly squeezed lemon juice (about 1 lemon)
14 - 1 teaspoon Dijon mustard
15 - 1 clove garlic, minced
16 - 1/2 teaspoon honey or maple syrup
17 - 1/2 teaspoon sea salt
18 - 1/4 teaspoon black pepper
# How-To:
01 - Bring a large pot of salted water to a boil. Cook pasta following package instructions until al dente. Drain and rinse under cold water to cool.
02 - While pasta cooks, halve cherry tomatoes, dice cucumber and bell pepper, finely chop red onion, slice olives if using, and chop parsley and basil.
03 - In a large bowl, combine cooked pasta with cherry tomatoes, cucumber, red onion, yellow bell pepper, olives, crumbled feta, parsley, and basil.
04 - Whisk together olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, honey, sea salt, and black pepper in a small bowl or jar until fully emulsified.
05 - Pour dressing over the pasta and vegetable mixture. Toss gently to coat evenly.
06 - Taste and adjust seasoning if necessary. Refrigerate for at least 30 minutes to allow flavors to meld before serving.
