# What You Need:
→ Pasta
01 - 10.5 oz dried pasta (fusilli, penne, or rotini)
02 - Salt, for boiling water
→ Seasonal Vegetables
03 - 1 small zucchini, diced
04 - 1 red bell pepper, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 cup cucumber, diced
07 - 2 carrots, grated or thinly sliced
08 - 1/2 small red onion, thinly sliced
→ Simple Dressing
09 - 4 tbsp extra-virgin olive oil
10 - 2 tbsp lemon juice or white wine vinegar
11 - 1 tsp Dijon mustard
12 - 1 clove garlic, minced
13 - 1 tsp honey or maple syrup (for vegan option)
14 - Salt and freshly ground black pepper, to taste
→ Optional Add-ins
15 - 1.75 oz feta cheese, crumbled (omit for vegan)
16 - 2 tbsp chopped fresh herbs (parsley, basil, or dill)
17 - 2 tbsp toasted sunflower or pumpkin seeds
# How-To:
01 - Boil salted water in a large pot and cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - Wash, dice, and slice zucchini, bell pepper, cherry tomatoes, cucumber, carrots, and red onion as specified.
03 - Whisk together olive oil, lemon juice or vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper until emulsified in a large bowl.
04 - Add cooled pasta and prepared vegetables to the dressing. Toss gently to coat evenly.
05 - Fold in feta cheese, fresh herbs, and toasted seeds if using. Adjust seasoning as needed.
06 - Serve immediately or refrigerate for 30 minutes to meld flavors. Toss before serving.
