Pasta Salad (No Mayonnaise)

Ingredients:

2 cups (200 g) FUSILLI/PENNE pasta (or gluten-free pasta)
2 handfuls cherry tomatoes, halved
½ cucumber, sliced
a handful of black olives, pitted
a handful of green olives, pitted
½ red onion, sliced
½ package feta (or vegan alternative)
a handful of fresh parsley

For the sauce:
5 tablespoons olive oil
½ lemon (juice squeezed)
2 tablespoons maple syrup
1 teaspoon DIJON French mustard
a pinch of salt

Directions:

1. Bring a large pot of salted water to a boil.
2. Cook the pasta according to the package instructions (so that it is “al dente”, i.e. firm).
3. Then drain the excess water and rinse the pasta with cold water. Set aside.
4. In a glass jar or small bowl, whisk together all of the above sauce ingredients.
5. In a large salad bowl, combine the cooked pasta, cucumbers, tomatoes, olives, red onion, crumbled feta, and parsley.
6. Pour in the salad dressing and toss.

Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com