# Components:
→ Pasta
01 - 10.5 oz dried pasta (fusilli, penne, or rotini)
02 - Salt, for boiling water
→ Seasonal Vegetables
03 - 1 small zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 2 carrots, grated or thinly sliced
08 - ½ small red onion, thinly sliced
→ Simple Dressing
09 - 4 tbsp extra-virgin olive oil
10 - 2 tbsp lemon juice or white wine vinegar
11 - 1 tsp Dijon mustard
12 - 1 clove garlic, minced
13 - 1 tsp honey or maple syrup for vegan option
14 - Salt and freshly ground black pepper, to taste
→ Optional Add-ins
15 - 1.8 oz feta cheese, crumbled (omit for vegan)
16 - 2 tbsp chopped fresh herbs (parsley, basil, or dill)
17 - 2 tbsp toasted sunflower or pumpkin seeds
# Method:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and rinse under cold water to cool.
02 - Wash, dice, slice, and grate vegetables as specified.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until fully emulsified.
04 - Add cooled pasta and prepared vegetables to the dressing. Toss gently to coat evenly.
05 - Stir in feta cheese, fresh herbs, or seeds if desired. Adjust seasoning as needed.
06 - Serve immediately or chill for 30 minutes to enhance flavors. Toss before serving.
