# What You'll Need:
→ Pasta
01 - 9 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 small head broccoli, cut into small florets
03 - 1 cup fresh or frozen peas
04 - 1 cup cherry tomatoes, halved
05 - 2 spring onions, thinly sliced
06 - 1 small cucumber, diced
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 2 tablespoons freshly squeezed lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 garlic clove, finely minced
11 - 1 tablespoon fresh dill, chopped
12 - 1 tablespoon fresh parsley, chopped
13 - Salt and freshly ground black pepper to taste
→ Garnish
14 - 1/4 cup feta cheese, crumbled (optional)
15 - 2 tablespoons toasted pine nuts (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
02 - In the last 2 minutes of pasta cooking, add the broccoli florets and peas to the pot. Drain everything together and rinse under cold water to cool completely.
03 - In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, dill, parsley, salt, and pepper until well emulsified.
04 - Add the drained pasta, broccoli, peas, cherry tomatoes, spring onions, and cucumber to the bowl with dressing. Toss gently to ensure all components are evenly coated.
05 - Transfer to a serving platter or bowl. Sprinkle with feta cheese and pine nuts if desired. Serve immediately or refrigerate for up to 4 hours to allow flavors to develop.
