A vibrant and refreshing Mediterranean-inspired pasta salad perfect for any occasion.
Cook the pasta in boiling salted water until al dente, then drain and rinse under cold water.
Rinsing the pasta with cold water stops the cooking process and prevents it from sticking together.
Chop the cherry tomatoes, cucumber, and red onion into bite-sized pieces.
Use a sharp knife to ensure clean cuts and maintain the vegetables' texture.
In a large bowl, combine the cooked pasta, chopped vegetables, and fresh basil leaves.
Tear the basil leaves instead of chopping to release their natural oils.
Whisk together the olive oil, red pepper flakes, salt, black pepper, and juice of the lemon in a small bowl.
Roll the lemon on the counter before juicing to extract more juice.
Pour the dressing over the salad and toss to combine.
Toss gently to avoid breaking the pasta or crushing the vegetables.
Sprinkle the crumbled feta cheese over the salad before serving.
Add the cheese just before serving to keep its texture intact.
Serve the salad chilled or at room temperature.
Garnish with additional basil leaves for a fresh presentation.
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