# What you need:
→ Pasta
01 - 10.5 oz dried fusilli, penne, or rotini pasta
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)
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
# Steps to follow:
01 - Boil salted water in a large pot and cook pasta according to package directions until al dente. Drain and rinse under cold water to cool.
02 - Wash and chop zucchini, bell pepper, tomatoes, cucumber, carrots, and red onion as indicated.
03 - Whisk extra-virgin olive oil, lemon juice or white wine vinegar, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper in a large bowl until emulsified.
04 - Add cooled pasta and prepared vegetables to the bowl with dressing. Toss gently to coat evenly.
05 - Incorporate feta cheese, fresh herbs, or seeds if desired. Adjust seasoning as needed.
06 - Serve immediately or refrigerate for 30 minutes to develop flavors, then toss again before serving.
