# Components:
→ Pasta
01 - 9 oz small pasta such as farfalle, orecchiette, or penne
→ Vegetables
02 - 1 cup fresh or frozen peas
03 - 1 small cucumber, diced
04 - 3 spring onions, thinly sliced
→ Herbs
05 - 1/3 cup fresh mint leaves, chopped
06 - 1/4 cup fresh flat-leaf parsley, chopped
→ Cheese
07 - 1.75 oz feta cheese, crumbled
→ Lemon Vinaigrette
08 - 1 lemon, zested and juiced
09 - 3 tablespoons extra-virgin olive oil
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - 1 small garlic clove, finely minced
13 - Salt and freshly ground black pepper to taste
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the peas. Drain and rinse under cold water to stop the cooking process.
02 - In a large mixing bowl, combine the cooled pasta and peas with the diced cucumber, spring onions, chopped mint, and parsley.
03 - In a small bowl or jar, whisk together the lemon zest, lemon juice, extra-virgin olive oil, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
04 - Pour the vinaigrette over the pasta salad and toss gently to coat all ingredients evenly.
05 - Sprinkle crumbled feta over the salad and toss lightly to incorporate. Taste and adjust seasoning as needed.
06 - Refrigerate for 15 to 30 minutes before serving to allow flavors to meld and develop.
