Name: Lemony Cucumber-and-Herb Pasta Salad
Total time: 25 min
Ingredients: 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 Tbsp fresh juice (2 lemons), plus 1 lemon half for serving; 2 cloves garlic, finely chopped or grated; 0.5 teaspoon black pepper; 0.5 teaspoon crushed red pepper; 1 pound Persian cucumbers, sliced; 8 ounces feta cheese, crumbled; 1 cup packed fresh cilantro leaves and tender stems; 0.5 cup packed fresh mint leaves, torn if large

Some say that there's no such thing as an original recipe, but this pasta salad begs to differ.

Ananda Eidelstein

Updated on September 1, 2022

Hands On Time:

15 mins

Total Time:

25 mins

Yield:

12 serves

Jump to Nutrition Facts

Pasta salad, the summertime staple of the 90s, returns to today's dinner table 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. Portioned to serve as a side—delicious alongside grilled chicken or steak—this dish also makes a delicious vegetarian dinner for four.

Ingredients

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 Tbsp fresh juice (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

Directions

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 and stored up to 2 days.
Just before serving, add cilantro and mint, drizzle with oil, and squeeze lemon half over top. Toss and serve.

Greg DuPree

Nutrition Facts (per serving)

262	Calories
11g	Fat
31g	Carbs
8g	Protein

Nutrition Facts
Calories 262
% Daily Value *
Total Fat 11g	14%
Saturated Fat 4g	20%
Cholesterol 17mg	6%
Sodium 397mg	17%
Total Carbohydrate 31g	11%
Total Sugars 3g
Protein 8g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.