Description
A refreshing and easy-to-make Cucumber Pasta Salad featuring tender rotini pasta tossed with crisp cucumber, juicy cherry tomatoes, tangy red onion, and creamy feta cheese, all coated in a zesty olive oil and lemon dressing. Perfect for summer gatherings or as a light side dish.
Ingredients
Scale
Pasta and Vegetables
- 8 oz rotini pasta (or your favorite short pasta)
- 1 large English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Dressing and Garnish
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- Prepare the dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
- Combine the salad: Add the cooled pasta, thinly sliced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh dill, and crumbled feta cheese to the bowl with the dressing.
- Toss to coat: Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning with additional salt or pepper as needed.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled for the best taste.
Notes
- You can substitute Greek yogurt for part of the olive oil to make the salad creamier.
- This salad can be made a day ahead and kept refrigerated to enhance flavor.
- If you prefer firmer feta cheese, add it just before serving to prevent it from becoming too soft.
