Ingredients:

  • 16 oz rotini or fusilli pasta
  • 2 large English cucumbers, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp raw honey
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Dice the cucumbers and place them in a colander. Sprinkle with a pinch of salt and let them sit for 10 minutes to release excess water.
  2. Halve the cherry tomatoes and finely dice the red onion.
  3. Chop the fresh parsley and dill; set aside.
  4. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 1 minute less than package directions).
  5. Drain the pasta and immediately run under cold water for 30 seconds to stop the cooking process and prevent sticking.
  6. In a mason jar or bowl, combine the olive oil, red wine vinegar, lemon juice, honey, minced garlic, oregano, salt, and pepper.
  7. Shake or whisk vigorously until the dressing is emulsified.
  8. Place the cooled pasta in a large mixing bowl.
  9. Pour half of the dressing over the pasta and toss to coat.
  10. Fold in the drained cucumbers, tomatoes, and red onion.
  11. Add the remaining dressing and toss until well combined.