Greg DuPree
Hands-On Time
15 Mins
Total Time
25 Mins
Yield
Serves 12

Some say that there’s no such thing as an original recipe, but this pasta salad begs to differ. It’s the summertime staple of the nineties returned to modern dinner tables with this fresh take. Each perfect bite is made up of a short pasta shape, vibrant fresh herbs, crisp Persian cucumbers—famous for their good skin-to-flesh ratio—salty feta, and a mustardy garlic-lemon dressing. This portion is meant to serve as a side and would taste delicious alongside grilled chicken or steak, but it could also make a delicious dinner for four.

How to Make It

Step 1

Cook pasta in a large pot of boiling salted water according to package directions for al dente. Drain and spread on a rimmed baking sheet. Toss with 2 tablespoons oil and set aside.

Step 2

Whisk mustard, lemon zest and juice, garlic, salt, black pepper, and crushed red pepper in a large bowl. Whisk in remaining 4 tablespoons oil. Add cucumbers and feta and toss to coat.

Step 3

Add pasta to cucumber mixture and toss to combine. Pasta salad can be made up to this point up to 2 days in advance. Just before serving, add cilantro and mint, drizzle with oil, and squeeze lemon half over top; toss and serve.

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