Cucumber Pasta Salad
A bright, refreshing dish combining crisp cucumbers, tender pasta, juicy cherry tomatoes, and creamy feta, perfect for warm days.
Ingredients
Main ingredients
- 2 cups cooked pasta Use short pasta shapes like rotini, penne, or shells.
- 1 cup cucumber, diced Leave skin on for color or peel for milder flavor.
- 1 cup cherry tomatoes, halved Fresh and juicy for texture.
- ¼ cup red onion, finely chopped Soak in cold water if too sharp.
- ¼ cup feta cheese, crumbled Add as the last ingredient for even distribution.
Dressing
- ¼ cup olive oil For a creamier option, add yogurt or tahini.
- 2 tablespoons lemon juice Adjust based on taste.
- to taste salt and pepper Season to preference.
Garnish
- to taste fresh herbs (like parsley or basil) Chopped for garnish.
Instructions
Preparation
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and cool the pasta quickly.
- Dice cucumber, halve cherry tomatoes, and chop red onion.
Assembly
- In a large bowl, combine cooked pasta, diced cucumber, cherry tomatoes, red onion, and crumbled feta.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the pasta salad and toss gently to combine.
Garnishing and Chilling
- Garnish with fresh herbs, cover, and chill in the refrigerator for at least 30 minutes before serving.
- Taste before serving and adjust seasoning as needed.
Notes
Store in an airtight container in the refrigerator for 2-3 days. Dressing may be stored separately if made more than a few hours in advance.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 38gProtein: 8gFat: 15gSaturated Fat: 3gSodium: 250mgFiber: 3gSugar: 2g
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