Ingredients:

  • 1 lb (450g) rotini or fusilli pasta
  • 1 medium (8 oz / 225g) zucchini, quartered and sliced
  • 1 medium (8 oz / 225g) yellow summer squash, quartered and sliced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) red onion, finely diced
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (5g) honey
  • 1/2 tsp (3g) dried oregano
  • 1/4 tsp (1.5g) black pepper
  • 1/2 cup (60g) feta cheese, crumbled
  • 1/4 cup (15g) fresh Italian parsley, chopped

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until al dente (usually 1 minute less than package directions). Drain in a colander and rinse briefly with cool water to stop the cooking process.
  2. Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add the sliced zucchini and yellow squash in a single layer. Sear for 2–3 minutes per side without stirring too often to ensure caramelized edges.
  3. In a small bowl or mason jar, whisk together 1/3 cup olive oil, lemon juice, apple cider vinegar, minced garlic, Dijon mustard, honey, dried oregano, and black pepper until emulsified.
  4. While the pasta is still slightly warm, toss it with a portion of the vinaigrette to allow the flavors to penetrate the pasta.
  5. In a large mixing bowl, combine the dressed pasta with the seared squash, halved cherry tomatoes, diced red onion, crumbled feta, and chopped parsley.
  6. Fold in the remaining dressing and toss gently to coat all ingredients evenly. Serve immediately or chill in the refrigerator.