Effortless Pasta Feta Veggies (Print Version)

# Ingredients:

→ Salad Bits

01 - 1 cup veggies like bell pepper, carrot, or cucumber, all diced
02 - 100 g feta cheese, crumbled up
03 - 1 cup cherry tomatoes, both yellow and red, sliced in half
04 - 250 g fusilli, farfalle, or mafaldine pasta

→ Dressing and Toppings

05 - Fresh herbs, think basil or parsley, for finishing
06 - A good pinch of pepper, totally your call
07 - A little salt, as much as you like
08 - 1-2 teaspoons lemon juice
09 - 2-3 tablespoons olive oil

# Instructions:

01 - Toss on some fresh herbs and either pop it in the fridge or eat right away.
02 - Dump in the cooled pasta and gently mix, making sure everything looks mixed up evenly.
03 - Pour the dressing over the tomato-veggie-feta mix, then carefully fold it all together.
04 - Give olive oil, lemon juice, salt, and pepper a good blend in a little bowl till it all comes together.
05 - Slice the cherry tomatoes, toss the diced veggies with the crumbled feta in a roomy bowl.
06 - Cook pasta in salty boiling water till just tender. Drain and cool it all the way down so it doesn’t stick.

# Notes:

01 - This salad keeps great in the fridge so you can make it early. Just give it a stir before you eat.

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