Ingredients:

  • 8 oz (225 g) pasta (e.g., rotini or penne)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) cucumber, diced
  • 1 cup (150 g) bell pepper (red or yellow), diced
  • 1 cup (150 g) carrots, grated
  • ½ cup (75 g) red onion, finely chopped
  • ¼ cup (15 g) fresh parsley, chopped
  • ¼ cup (25 g) feta cheese, crumbled (optional)
  • ¼ cup (60 ml) olive oil
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tbsp (15 g) Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • Zest of 1 lemon
  • Juice of 1 lemon

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
  2. While the pasta cooks, wash and chop the vegetables (tomatoes, cucumber, bell pepper, carrots, onion).
  3. In a mixing bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, minced garlic, lemon zest, lemon juice, salt, and pepper until emulsified.
  4. In a large bowl, combine the cooled pasta, chopped vegetables, and parsley. Pour the dressing over the salad and toss to coat evenly.
  5. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Before serving, sprinkle with feta cheese (if using) and adjust seasoning if needed.