Mediterranean Mango & Feta Pasta Salad

Ingredients:

• 8 oz rotini or gemelli pasta
• 1 cup ripe mango, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup Kalamata olives, sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts or pumpkin seeds
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh basil leaves, chopped

For the Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey or agave syrup
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
2. In a large mixing bowl, combine the cooked pasta, mango, cherry tomatoes, cucumber, red onion, sun-dried tomatoes, olives, feta, toasted nuts or seeds, mint, and basil.
3. In a small bowl or jar, whisk together olive oil, lemon juice, honey, mustard, garlic, smoked paprika, salt, and pepper until emulsified.
4. Pour the dressing over the pasta salad and toss gently, ensuring all ingredients are coated.
5. Chill the salad for at least 30 minutes before serving to allow the flavors to meld.