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!  With the juicy crunch of cucumbers and the tangy taste of lemon and herbs, this Lemon Cucumber Pasta Salad is fresh and unique!

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?  

With the juicy crunch of cucumbers and the tangy taste of lemon and herbs, this Lemon Cucumber Pasta Salad is fresh and unique!

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!   With the juicy crunch of cucumbers and the tangy taste of lemon and herbs, this Lemon Cucumber Pasta Salad is fresh and unique!

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! 

American Cheese Society Conference, Delallo booth

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
 
Prep time
Cook time
Total time
 
With the juicy crunch of cucumbers and the tangy taste of lemon and herbs, this Lemon Cucumber Herb Pasta Salad is fresh and unique!
Recipe type: side
Serves: 10
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
  • 1 cup packed fresh cilantro leaves
  • ½ cup julienned basil or mint
Instructions
  1. Cook pasta according to package directions. When al dente, drain, then toss with 2 tablespoons of olive oil and set aside to cool.
  2. Whisk dressing ingredients together until well blended.
  3. When pasta is cool, mix with cucumbers pieces, feta cubes, herbs and dressing. Toss to combine. Serve immediately (but any leftovers are also good).

 

8 thoughts on “Lemon Cucumber Pasta Salad with Fresh Herbs

    1. Inger Post author

      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.

  1. David

    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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


css.php