Ingredients:

  • 1 lb (450g) Rotini or Fusilli pasta
  • 1 tbsp (15g) Salt (for boiling water)
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Apple cider vinegar
  • 3 tbsp (45g) Dijon mustard
  • 1 tbsp (15ml) Honey or maple syrup
  • 2 cloves (6g) Garlic, minced
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 cup (100g) English cucumber, diced
  • 1/2 cup (75g) Red onion, finely diced
  • 1/2 cup (60g) Feta cheese, crumbled
  • 1/4 cup (15g) Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than the package directions). Drain immediately.
  2. In a mason jar or bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper. Shake vigorously or whisk until the mixture is thick, pale yellow, and completely unified.
  3. While the pasta is still hot in the mixing bowl, pour half of the Tangy Dijon Pasta Salad Dressing over the noodles. Toss gently to coat and let the pasta sit for 5–10 minutes to absorb the liquid.
  4. Add the halved cherry tomatoes, diced cucumber, red onion, and crumbled feta. Pour the remaining dressing over the top and toss until the vegetables are glossy and the pasta is evenly coated.
  5. Fold in the fresh parsley last to keep it vibrant.