Mediterranean Pasta Salad with Feta and Fresh Herbs

First, cook the pasta: Bring a large pot of plenty of water to a boil. Add the fusilli and cook al dente for approx. 12–15 minutes over medium heat. Then drain and rinse under cold water.

Meanwhile, halve the cherry tomatoes and cut the cucumber into small cubes. Place both in a large bowl. Crumble the feta over them and add the finely chopped parsley and basil.

For the dressing, combine olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small glass or shaker. Close tightly and shake vigorously until an emulsified vinaigrette forms.