Lemon Cucumber Pasta Salad with Fresh Herbs
With the juicy crunch of cucumbers and the tangy taste of lemon and herbs, this Lemon Cucumber Pasta Salad with Fresh Herbs is bright and different! 
I was never a big pasta salad fan. Heavy carbs enrobed in thick dressing just isn’t my idea of a delicious summer side. But when I tried this light, fresh Lemon Cucumber Pasta Salad, at a recent wedding shower, I was an immediate convert.
Can you share the recipe, please?
A bite of lemon cucumber pasta salad!
For me, summer is the time for fresh! And juicy, crunchy cucumbers tick off all the boxes. Except… they’ve always seemed light on flavor to me. Which, alas, meant most of my CSA cukes went into hamburger dills.
Canning pickles weekly or composting? Talk about pressure! 
So I was super-excited to have a new option. Lemon Cucumber Pasta Salad with Fresh Herbs even uses feta, which I got a big tub of at the (super fun) American Cheese Society conference. And just in time for the cucumber deluge!
Nomming all the great food at the American Cheese Society Conference
Happy summer!
P.S. If you have a unique cucumber recipe to share I’d love to hear. Drop it in the comments below or on Facebook 🙂
Lemon Cucumber Pasta Salad with Fresh Herbs
Ingredients
DRESSING:
- 4 Tablespoons olive oil
- 2 Tablespoons Dijon mustard
- 6 Tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
SALAD:
- 1 pound “short” pasta like fusilli or elbows
- 2 Tablespoons olive oil
- 1 pound English cucumbers cut into bite sized pieces (I sliced, then quartered)
- 8 ounces feta cheese cubes or vegan cheese
- 1 cup packed fresh cilantro leaves
- ½ cup julienned basil or mint
Instructions
- Cook pasta according to package directions. When al dente, drain, then toss with 2 tablespoons of olive oil and set aside to cool.
- Whisk dressing ingredients together until well blended.
- When pasta is cool, mix with cucumbers pieces, feta cubes, herbs and dressing. Toss to combine. Serve immediately (but any leftovers are also good).
how very refreshing! i can’t believe how much i’ve come around to liking feta–it’s now my go-to cheese for so many dishes!
This sounds delightful, anger! Recently, I made coronation chicken salad. I think it was different from your recipe – it was the one from 1957. However, that’s not the point… The side dish to the coronation chicken salad was a rice salad with cucumber, peas, tarragon, and chervil. It was delightful!
This salad looks really good !!
Thanks Gloria!
This is my kind of pasta salad. Thanks for sharing
Thanks–I was really happy to find something more unique!
I am not a fan of pasta salads. I just do not like cold pasta. But the rest of the ingredients sound perfect to me! I will have to find an alternative to the pasta.
I use rice sometimes Tandy as a substitute in pasta salad–and I’ve even used finely chopped cauliflower on occasion. I just read good nutrition news on purple cauliflower so now I have to look for a good source of that.