Ingredients:

For the Salad:

12 oz rotini pasta (or any short pasta)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1/2 cup crumbled feta cheese

1/4 cup sliced black olives (optional)

2 tbsp chopped fresh parsley (optional)

For the Lemon Vinaigrette:

1/4 cup extra virgin olive oil

Juice of 1 large lemon (about 3 tbsp)

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp dried oregano

Salt & pepper to taste

Instructions:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool the pasta quickly. Set aside.
2. Make the Vinaigrette:
   In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, oregano, salt, and pepper until well combined.
3. Assemble the Salad:
   In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, feta, olives, and parsley.
4. Dress the Salad:
   Pour the vinaigrette over the salad and toss well to coat everything evenly.
5. Chill & Serve:
   Cover and refrigerate for at least 30 minutes to allow the flavors to blend. Toss again before serving. Adjust seasoning if needed.

Pro Tip:

Add grilled chicken, chickpeas, or avocado for extra protein.