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?
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.
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!
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 🙂
- 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
- 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
- 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).
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