Fresh Pasta Salad with Feta

Cook the pasta: In a large pot, bring a generous amount of water to a boil, then add the fusilli. Cook over medium heat for 12-15 minutes until al dente. Drain and rinse with cold water to stop the cooking process.

Prepare the vegetables: While the pasta is cooking, dice the cucumber and halve the cherry tomatoes. Place them in a large salad bowl. Crumble in the feta cheese, then add the finely chopped parsley and basil.

Make the dressing: In a small jar or bowl, combine the olive oil, lemon juice, honey, and Dijon mustard. Season with salt and pepper, then shake or stir thoroughly until smooth.