# 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 medium carrots, grated or thinly sliced
08 - 1/2 small red onion, thinly sliced
→ Simple Dressing
09 - 4 tablespoons extra-virgin olive oil
10 - 2 tablespoons lemon juice or white wine vinegar
11 - 1 teaspoon Dijon mustard
12 - 1 clove garlic, minced
13 - 1 teaspoon honey or maple syrup (for vegan)
14 - Salt and freshly ground black pepper, to taste
→ Optional Add-ins
15 - 1.75 oz feta cheese, crumbled (omit for vegan)
16 - 2 tablespoons chopped fresh herbs (parsley, basil, or dill)
17 - 2 tablespoons toasted sunflower or pumpkin seeds
# Method:
01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - Wash and chop zucchini, bell pepper, cherry tomatoes, cucumber, carrots, and red onion as specified.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until emulsified.
04 - Add cooled pasta and prepared vegetables to the dressing and toss gently to coat evenly.
05 - Stir in feta cheese, fresh herbs, and toasted seeds if desired. Adjust seasoning to taste.
06 - Serve immediately or refrigerate for 30 minutes to enhance flavors. Toss again before serving.
