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.
1 pound short pasta (such as radiators, orecchiette, gemelli)
1 teaspoon kosher salt, plus more for cooking pasta
6 tablespoons olive oil, divided, plus more for serving
2 tablespoons whole-grain mustard
1 tablespoon lemon zest plus 6 tablespoons fresh juice (from 2 lemons), plus 1 lemon half for serving
2 cloves garlic, finely chopped or grated
½ teaspoon black pepper
½ teaspoon crushed red pepper
1 pound Persian cucumbers, sliced
8 ounces feta cheese, crumbled
1 cup packed fresh cilantro leaves and tender stems
½ cup packed fresh mint leaves, torn if large
Sat fat 3.9g
How to Make It
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.
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.
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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