Ingredients:

  • 1 lb (450g) Rotini or Farfalle pasta
  • 1 tbsp (15g) sea salt
  • 1 cup (30g) fresh basil, chiffonade
  • 1/2 cup (15g) fresh Italian parsley, chopped
  • 1/4 cup (10g) fresh chives, finely sliced
  • 2 tbsp (5g) fresh mint, minced
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) freshly squeezed lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) Dijon mustard
  • 3 cloves (9g) garlic, minced
  • 1 tsp (5g) honey
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 2 cups (300g) cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced
  • 1/2 cup (75g) red onion, finely diced
  • 6 oz (170g) feta cheese, crumbled
  • 1/2 cup (75g) Kalamata olives, pitted and sliced

Instructions:

  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta and cook for 1 minute less than the package directions for al dente.
  3. Drain the pasta and immediately rinse under cold running water until the noodles are chilled to the touch to remove excess starch.
  4. In a small bowl or jar, combine lemon juice, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.
  5. While whisking vigorously, slowly drizzle in the olive oil until the dressing is thick and velvety. Set aside 2 tablespoons of the dressing for the final toss.
  6. In a large mixing bowl, combine the chilled pasta, cherry tomatoes, cucumber, red onion, olives, and feta.
  7. Pour the majority of the dressing over the mixture and toss gently until every noodle is coated.
  8. Fold in the fresh basil, parsley, chives, and mint.
  9. Cover and refrigerate for at least 1 hour.
  10. Just before serving, toss in the remaining 2 tablespoons of dressing to restore the glossy sheen.