Ingredients:

  • 16 oz (450g) medium shell pasta or rotini
  • 1 tbsp (15g) kosher salt
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/4 cup (60ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest, finely grated
  • 1 tbsp (21g) honey
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) kosher 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
  • 1/2 cup (75g) red bell pepper, diced
  • 6 oz (170g) feta cheese
  • 1/4 cup (15g) fresh basil leaves, chiffonade

Instructions:

  1. Boil a large pot of heavily salted water. Add the pasta and cook until just al dente—about 1 minute less than the package directions. Drain in a colander and rinse immediately with cold water to stop the cooking process.
  2. In a mason jar or small bowl, combine the olive oil, lemon juice, zest, honey, minced garlic, oregano, salt, and pepper. Shake vigorously or whisk until the mixture is thick and opaque.
  3. In a large mixing bowl, combine the chilled pasta with the cherry tomatoes, cucumber, red onion, and red bell pepper.
  4. Pour the lemon dressing over the pasta and vegetables and toss gently. Fold in the feta cheese and fresh basil last to prevent the cheese from breaking down and the basil from bruising.
  5. Chill the salad for 30 minutes before serving to allow flavors to meld.