Summer Pasta Salad

Ingredients

• 3 cups (300 grams) dry pasta, such as fusilli or rotini
• 1 pint (300 grams) cherry tomatoes, halved
• 1/2 large cucumber, diced
• 1/2 red onion, diced
• 1/2 cup (60 grams) black olives, sliced
• 1/3 cup (50g) sunflower seeds, toasted
• 1/2 cup (70 grams) feta cheese, crumbled
• 1/4 cup (15 grams) fresh parsley, chopped
• 2 tbsp (30 ml) red wine vinegar (or lemon juice)
• 1/4 cup (60 ml) extra virgin olive oil
• 1 tablespoon (15 ml) honey
• 1 teaspoon (5 grams) Dijon mustard
• 1/2 teaspoon (2.5 grams) salt
• 1/4 teaspoon (1 gram) black pepper

Instructions

1. Cook the pasta according to the package instructions until it is al dente.
2. In the meantime, prepare the dressing. Whisk together the red wine vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl.
3. Drain the pasta, transfer it to a large bowl and mix with half of the dressing (this is to ensure that pasta won’t get sticky while we chop veggies).
4. Then add halved cherry tomatoes, diced cucumber, diced red onion, sliced black olives, toasted sunflower seeds and chopped parsley.
5. Pour the remaining dressing over the pasta mixture and toss everything together to coat evenly.
6. Stir in crumbled feta cheese gently. Enjoy!