Mediterranean Pasta Salad with Feta and Fresh Herbs

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

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 jar with a screw cap. Close tightly and shake vigorously until an emulsified vinaigrette forms.