Ingredients:

  • 1 lb Rotini or Fusilli pasta
  • 2 tbsp Salt
  • 1 cup Red bell pepper, finely diced
  • 1 cup English cucumber, diced
  • 1/2 cup Red onion, finely minced
  • 1/4 cup Fresh parsley, chopped
  • 1/2 cup Feta cheese
  • 1/2 cup Extra virgin olive oil
  • 3 tbsp Apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tbsp Honey
  • 1 clove Garlic, minced
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente (usually 1 minute less than the package directions).
  2. Drain the pasta and immediately rinse under cold running water for 30 seconds to remove excess surface starch. Set aside in a large mixing bowl.
  3. In a mason jar or small bowl, combine the Dijon mustard, vinegar, honey, minced garlic, salt, and pepper. Whisk or shake until smooth.
  4. Slowly stream in the olive oil while whisking constantly until the dressing is emulsified and creamy.
  5. Pour half of the vinaigrette over the cooled pasta, mix well, and let it sit for 10 minutes.
  6. Add the diced bell pepper, cucumber, red onion, and parsley. Pour in the remaining vinaigrette and toss gently until evenly coated.