Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente.
- While pasta cooks, wash and pat dry the herbs. Mince the herbs finely.
- Dice the cucumber, halve the cherry tomatoes, and slice the red onion into thin slivers.
- In a small jar, combine olive oil, lemon juice, minced garlic, and Dijon mustard. Shake until emulsified.
- Once pasta is cooked, drain and rinse under cold water. Place in a large mixing bowl.
- Pour half of the dressing over the pasta and toss to coat.
- Add chopped vegetables and minced herbs. Add remaining dressing and toss gently.
- Fold in crumbled feta cheese and toasted pine nuts.
- Let sit for at least 15 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Revive with a drizzle of olive oil or lemon juice if it looks dry.