3 tablespoons agave nectar (honey or maple syrup works too)
1.5 tablespoons apple cider vinegar
1.5 tablespoons dijon mustard
Cook the pasta according to package instructions.
While the pasta is cooking, chop and slice the sun-dried tomatoes, artichoke harts should be quartered but if not, quarter them, cucumber, red onion, grape tomatoes and parsley and put them in a large bowl. Also add the feta to the bowl as well.
Then, add the lemon juice, avocado oil, agave nectar, apple cider vinegar, and dijon to a mason jar with a lid and shake it until combined. Set aside.
Drain the pasta and add it to the large bowl.
Pour the dressing on top of the salad ingredients and toss until the pasta salad is glistening with the delicious lemony goodness.
Garnish with additional crumbled feta and parsley. Enjoy!