Cucumber Pasta Salad
A refreshing and easy dish perfect for summer picnics, barbecues, or light dinners, combining vibrant flavors and textures.
Ingredients
Pasta and Vegetables
- 8 oz pasta (e.g., rotini or farfalle) Choose pasta shapes that hold onto the dressing well.
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing and Optional Toppings
- ¼ cup olive oil
- 2 tablespoons lemon juice
- to taste Salt and pepper
- ½ cup feta cheese, crumbled (optional) Add just before serving to maintain texture.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and let cool.
- In a large bowl, combine the diced cucumber, cherry tomatoes, red onion, and parsley.
Assembly
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Add the cooled pasta to the vegetables, pour the dressing over the top, and toss to combine.
- If desired, sprinkle with feta cheese before serving.
- Chill in the refrigerator for 30 minutes before serving to enhance flavors.
Notes
Store in an airtight container in the refrigerator for up to 3 days. For crunch, add bell peppers or diced celery. This salad tastes even better after a few hours or overnight.