Mediterranean Pasta Salad with Feta

First, cook the pasta: Bring a sufficient amount of water to a boil in a large pot. Add the fusilli and cook al dente over medium heat for approx. 12–15 minutes. Afterwards, drain the pasta and rinse briefly under cold water to prevent it from overcooking.

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

Now prepare the dressing: In a small glass or bowl, mix olive oil, lemon juice, honey, Dijon mustard, salt, and pepper well together (or shake vigorously in the glass).