Part 4/9:
For lunch, a colorful Greek pasta salad takes center stage. Lentil-based pasta is cooked until al dente and then cooled. While waiting, fresh vegetables—cucumbers, bell peppers, and cherry tomatoes—are chopped into bite-sized pieces. The dressing combines high-quality olive oil (preferably Greek), Dijon mustard, oregano, lemon juice, salt, and pepper, creating a vibrant and flavorful base.