Cucumber Pasta Salad
A light and refreshing cucumber pasta salad that embodies the essence of summer, perfect for barbecues, quick dinners, or delightful gatherings.
Ingredients
Pasta and Vegetables
- 2 cups Pasta (farfalle, penne, or rotini) Choose your favorite type of pasta.
- 2 medium Cucumbers, diced Hydrating and low in calories.
- 1 cup Cherry Tomatoes, halved Adds vibrant flavor.
- 1 small Red Onion, finely chopped For a sharp taste.
- 1 cup Feta Cheese, crumbled (optional) Adds creaminess, can be omitted for vegan option.
- handful Fresh Herbs (parsley and basil, roughly chopped) Enhances freshness.
Dressing
- 3 tablespoons Olive Oil Heart-healthy fat.
- 2 tablespoons Lemon Juice Adds acidity.
- to taste Salt and Pepper For seasoning.
Instructions
Preparation
- Boil a salted pot of water and cook the pasta according to package instructions. Drain and rinse under cold water to stop the cooking process.
- While the pasta cooks, wash and dice the cucumbers, halve the cherry tomatoes, and finely chop the red onion. Place these in a large mixing bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Add the drained pasta to the bowl with the vegetables. Pour the dressing over and toss everything gently to combine.
- Fold in the feta cheese and fresh herbs, ensuring an even distribution throughout the salad.
- Cover and refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
Customize with add-ons like grilled chicken or shrimp for added protein. Make it vegan by omitting cheese or using an alternative. Use seasonal veggies to keep the dish fresh.