Summer Pasta Salad

To make the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, apple cider vinegar, lemon juice, garlic, and salt/pepper to taste. Set aside.

To assemble the pasta salad: In a large bowl, add in the cooked and drained pasta, tomatoes, arugula, bell peppers, onions, and feta. Pour the vinaigrette over the pasta salad and toss to combine. You can serve this at room temperature, or chill in the fridge for 3 hours for best flavor.