Cucumber Pasta Salad
Bright, crunchy, and refreshing, this Best Cucumber Pasta Salad is a perfect summer side for picnics and weeknight dinners, featuring simple ingredients and a zesty lemon dressing.
Ingredients
Pasta
- 8 oz pasta (your choice; fusilli, rotini, or penne work well)
Veggies
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
Dairy
- 1/2 cup feta cheese, crumbled
Herbs & Dressing
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
Seasoning
- to taste salt and pepper
Instructions
Preparation
- Cook the pasta according to package instructions, then drain and cool. Rinse with cold water to stop cooking and chill quickly.
- In a large bowl, combine the cooled pasta, cucumber, cherry tomatoes, red onion, feta cheese, and dill.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper until emulsified.
- Pour the dressing over the salad and toss gently to combine, making sure everything is evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.
Notes
Cook pasta just to al dente so it holds texture after chilling. Cool pasta quickly under cold water to prevent clumping. Salt the dressing lightly; feta adds extra salt, so adjust after tossing. Store leftovers in an airtight container in the fridge for up to 3 days.