Quinoa pasta salad with cucumber

Ingredients:

• 8 oz (about 225g) quinoa pasta (any shape you prefer)
• 1 large cucumber, diced
• 1/2 red onion, finely chopped
• 1 bell pepper (any color), diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste

For the dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Cook the quinoa pasta according to the package instructions. Once cooked, drain and rinse it under cold water to stop the cooking process. Set aside.
2. In a large mixing bowl, combine the cooked quinoa pasta, diced cucumber, chopped red onion, diced bell pepper, cherry tomatoes, chopped parsley, and chopped mint leaves. Toss gently to combine.
3. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta salad and toss until everything is evenly coated.
5. If using, sprinkle crumbled feta cheese over the salad and gently toss again.
6. Taste and adjust seasoning if necessary with more salt and pepper.
7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together before serving.
8. Serve chilled and enjoy your refreshing quinoa pasta salad with cucumber!