Ingredients
12 oz (340g) short pasta (fusilli, rotini, or penne)
2 cups cherry tomatoes, halved
1 large cucumber, diced
1/2 small red onion, finely chopped
1/2 cup crumbled feta cheese
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (from 1–2 lemons)
1 tbsp Dijon mustard
2 cloves garlic, minced
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
Instructions
Step 1: Cook the pasta according to package directions until al dente. Drain and rinse under cold water until completely cool. Drain very well and set aside.
Step 2: While the pasta cools, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, mince the garlic, and chop the fresh basil and parsley.
Step 3: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Step 4: In a large mixing bowl, combine the cooled pasta, halved cherry tomatoes, diced cucumber, chopped red onion, and crumbled feta cheese.
Step 5: Pour the prepared lemon herb vinaigrette over the pasta and vegetables. Add the chopped fresh basil and parsley.
Step 6: Gently toss all ingredients until evenly coated. Cover and refrigerate for at least 30 minutes (preferably 2 hours) to allow the flavors to meld before serving.
Notes
For best results, prepare this salad a few hours in advance to allow the flavors to fully develop. You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 15 mg
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