Cucumber Pasta Salad
A refreshing pasta salad with crisp cucumbers, tangy feta, cherry tomatoes and a lemon-herb dressing — perfect for summer, picnics, or easy weeknight meals.
Ingredients
Pasta & Veggies
- 8 oz rotini pasta farfalle, or mini shells
- 1 cup diced English cucumber seeds removed if watery
- 1 cup halved cherry tomatoes optional
- ½ small red onion thinly sliced
- ½ cup crumbled feta cheese
Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic minced
- 1 tsp honey or maple syrup
- Salt and freshly ground black pepper to taste
Herbs & Add-Ins
- 2 tbsp chopped fresh dill or parsley
- 1 tbsp chopped fresh mint optional
- sliced Kalamata olives chopped grilled chicken, or toasted pine nuts, optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and rinse under cold water to cool and stop cooking.
- Dice the cucumber, halve cherry tomatoes if using, thinly slice the red onion, and crumble the feta.
- Whisk together olive oil, lemon juice, Dijon, minced garlic, honey, salt and pepper until emulsified.
- In a large bowl combine cooled pasta, cucumber, tomatoes, and red onion. Pour dressing over salad and toss to coat.
- Fold in most of the herbs and the feta. Adjust seasoning. Refrigerate at least 30 minutes before serving for best flavor.
Notes
- Use English cucumbers to reduce excess moisture.
- For a creamier salad, stir in 1/4 cup Greek yogurt to the dressing.
- Add grilled chicken or chickpeas to make it a main dish.
Nutrition
Calories: 310kcalCarbohydrates: 34gProtein: 8gFat: 15gSaturated Fat: 4gSodium: 320mgSugar: 4g
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