🍝 Mediterranean Summer Pasta Salad (Chef-Style)

🛒 Ingredients:

300g high-quality pasta (fusilli or orecchiette)

1 cup cherry tomatoes, halved

1 cup cucumber, finely diced

½ red onion, paper-thin sliced

½ cup Kalamata olives, pitted

100g feta cheese, crumbled

Fresh basil & parsley, chopped

4 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1 tsp honey

1 small garlic clove, finely minced

Salt & freshly ground black pepper

Cook the pasta in generously salted boiling water until al dente. Drain and spread on a tray to cool slightly.

Prepare the vegetables: slice everything finely for a refined texture.

Build the base: In a large bowl, combine pasta, tomatoes, cucumber, onion, and olives.

Make the dressing: Whisk olive oil, lemon juice, mustard, honey, garlic, salt, and pepper until smooth and emulsified.

Assemble: Pour dressing over the salad and toss gently to coat evenly.

Finish: Fold in feta cheese and fresh herbs just before serving.

Salt your pasta water well — it should taste like the sea

Always dress the pasta while slightly warm for better flavor absorption

Balance is key: acidity (lemon), fat (olive oil), salt (feta)

Chill for 20–30 minutes before serving for best results