Chilled noodles meet fresh veggies and herbs, dressed with light, zesty flavors perfect for warm days.
# Components:
→ Pasta
01 - 12.7 ounces dried spaghetti or linguine
02 - 4.2 cups cold water
03 - 1 teaspoon fine sea salt
→ Vegetables & Herbs
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, thinly sliced
06 - 1 yellow bell pepper, diced
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh basil leaves, torn
09 - 2 tablespoons fresh parsley, chopped
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons fresh lemon juice
12 - 1 teaspoon Dijon mustard
13 - 1 teaspoon honey or maple syrup
14 - 1 small garlic clove, finely grated
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon freshly ground black pepper
→ Toppings
17 - 1.8 ounces feta cheese, crumbled (optional)
18 - 2 tablespoons toasted pine nuts (optional)
# Preparation Steps:
01 - Combine dried pasta in a large bowl with 4.2 cups of cold water and 1 teaspoon of fine sea salt. Allow to soak at room temperature for 90 minutes, stirring occasionally, until the pasta reaches an al dente texture. Thoroughly drain and rinse under cold water to chill.
02 - While the pasta is hydrating, prepare all vegetables and herbs as specified in the ingredient list.
03 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, Dijon mustard, honey, grated garlic, salt, and black pepper until a smooth emulsion forms.
04 - In a large serving bowl, combine the chilled drained pasta with the halved cherry tomatoes, thinly sliced cucumber, diced yellow bell pepper, thinly sliced red onion, torn basil leaves, and chopped parsley.
05 - Pour the prepared dressing over the pasta and vegetable mixture. Gently toss to ensure all components are evenly coated.
06 - Top with crumbled feta cheese and toasted pine nuts, if desired. Serve immediately, or chill for up to 2 hours for enhanced refreshment before serving.
