Ingredients

Scale

For the Dressing:

1 block Feta cheese, Crumbled

2 tsp. @pardesfarms frozen dill cubes, defrosted

2 tsp. @kosher_taste garlic, minced

3-4 tbsp. Stoneground Dijon mustard

3 tbsp. Maple syrup

1 lemon, zested and juiced

1 tbsp. Avocado oil

For the Pasta Salad

1lb cooked mini pasta shells (or any pasta, orzo also works great)

1 pint cherry tomatoes, diced

4-5 Persian cucumbers, diced

1 small red onion, diced

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Instructions

For the dressing:

Whisk everything together in your large salad bowl till the dressing is incorporated. I love when I still have crumbly pieces instead of a creamy dressing (but you do what you like)

For the pasta salad:

Throw all these ingredients into the bowl with the dressing and then mix till everything is fully coated.

Serve room temp or cold.

Keeps in fridge for 3-4 days tightly sealed

Author: Sarah Lasry