There’s something magical about a pasta salad that brings together the tang of lemon, the crispness of cucumber, and the saltiness of feta—all in one bowl. And that’s exactly what our Lemon Cucumber Pasta Salad delivers. It’s refreshing, light, and full of flavor with every single bite.

I love making this salad when the weather starts to warm up. It’s my go-to for spontaneous park picnics or when I need a quick, fresh lunch. The best part? It’s super easy to customize. Whether you’re keeping it classic or going all-in with your favorite add-ins, this dish always turns heads at the table.

Oh, and it’s totally meal-prep friendly, can be made vegan, gluten-free, and pairs like a dream with grilled meats or veggie mains. Basically, it’s summer in a bowl.

Ingredients

Let’s dive into what you’ll require to create this delicious Lemon Cucumber Pasta Salad. Most of the ingredients are pantry staples, but the freshness of the lemon and mint really takes it to another level.

For the Pasta Salad:

8 oz (225g) gluten-free macaroni: You can sub with rotini or penne if you’d like, but I love how the macaroni hugs all that vinaigrette.
2 cucumbers: Halved lengthwise, seeded, and sliced into half-moons. Adds the crunch we’re all here for.
1 cup (135g) Kalamata olives: Sliced. Their briny goodness gives the salad a Mediterranean kick.
6 oz (170g) feta cheese: Crumbled or cubed. Vegan feta works wonderfully too!

For the Lemon-Mint Vinaigrette:

6 tablespoons (90ml) extra virgin olive oil
1 teaspoon lemon zest: Brightens everything up.
3 tablespoons (45ml) fresh lemon juice: That zippy freshness.
1 garlic clove, minced: Add a second if you’re feeling bold.
1/4 cup (10g) chopped fresh mint: Makes the whole salad taste like sunshine.
Salt and freshly ground pepper: To taste, of course.

Optional Additions

Looking to enhance it further? These optional ingredients bring extra flavor and vibrant colors:

Diced red bell pepper (for a sweet crunch)
Halved cherry or grape tomatoes (hello, juicy!)
Chopped fresh dill (a perfect partner to cucumber)
A teaspoon of Dijon mustard (for an extra tang)
Vinegar (apple cider, red wine, or white) if you’re out of lemons

These add-ins are also a great way to tie this salad in with other flavor profiles, especially if you’re pairing it with something like this BBQ Chicken Salad or a Blackened Chicken Salad.

How to Make Lemon Cucumber Pasta Salad

Let’s walk through how this salad comes together. It’s easy, fast, and super satisfying.

Cook the Pasta

Boil the macaroni in salted water until it’s just al dente. Don’t overcook—mushy pasta is a no-go in cold salads.

After finishing, pour it out and wash it with cold water.. This stops the cooking and cools it down quickly. Set it aside while you prep the rest.

Whisk the Vinaigrette

In a bowl or a mason jar, whisk together the olive oil, lemon zest, lemon juice, garlic, chopped mint, salt, and pepper. Shake it or stir it until it emulsifies into a dreamy, tangy vinaigrette.

Trust me, this dressing is everything. I even use it on my Lemon Arugula Pasta Salad—it’s a game-changer.

Toss Everything Together

In a big salad bowl, add your cooled pasta, sliced cucumbers, olives, and feta. Pour the vinaigrette over everything and give it a good toss. You want every piece of pasta to soak up all that lemony magic.

Taste and Adjust

This is the moment for personalization. Need more zest? Add it. Want a saltier edge? Sprinkle in more feta or olives. A touch more mint or dill? Go for it!

Serve or Chill

You can serve this immediately if you’re short on time, but I like to let it chill for at least an hour. The flavors blend together, and it tastes even more delicious the following day. It keeps in the fridge for up to four days in an airtight container.

Serving Suggestions

The beauty of this Lemon Cucumber Pasta Salad is in its versatility.

Pair it with grilled chicken, lamb skewers, or roasted veggies for a full meal. It also makes a killer companion to burgers or sandwiches at a cookout. We’ve even served it next to sushi-inspired mains like these California Sushi Bowls for a fresh fusion plate.

Planning a picnic or prepping weekday lunches? Portion this salad into containers, and boom—you’re set for the week.

Lemon Cucumber Pasta Salad

Here’s why I keep coming back to this salad:

It’s colorful, crunchy, and so satisfying without feeling heavy. It tastes like sunshine and is always a crowd-pleaser. And when you need something quick, customizable, and downright delicious? This salad’s got your back.

It also shares a lot of flavor DNA with other zesty dishes like this Italian Grinder Salad Chopped Salad or the ever-popular Tri Color Pasta Salad.

FAQs

Can I make this Lemon Cucumber Pasta Salad vegan?
Absolutely! Just use your favorite vegan feta or omit the cheese altogether and toss in some creamy avocado or extra olives.

Can I use a different pasta shape?
Totally. Rotini, bow ties, or penne all work great. Just avoid anything too large or too small.

How long does it keep in the fridge?
Up to 4 days in an airtight container. The flavors get better the longer it sits!

What’s a good protein to serve with this?
Grilled chicken, shrimp, or tofu all pair beautifully with this salad’s fresh flavor.

Can I make it without mint?
Yes, though mint adds a unique brightness. You could sub with parsley or a bit of fresh basil.

Is it gluten-free?
If you use gluten-free pasta, absolutely! It’s naturally gluten-free beyond that.

Why You’ll Keep Making This Salad

Whether you’re hosting a BBQ, meal prepping for the week, or just craving something light and flavorful, this Lemon Cucumber Pasta Salad is the dish you need in your summer rotation.

It’s fresh, it’s flexible, and it comes together in no time. Plus, you can dress it up or down depending on your vibe. So grab those cucumbers and let’s get tossing—your tastebuds (and your guests) will thank you!

Looking for more cool, crave-worthy salads? Check out our Blackened Chicken Salad or this fresh and fabulous Tri Color Pasta Salad. You’ll find plenty of inspiration to keep your summer menu deliciously on point.

Ingredients

For the Pasta Salad:

8 oz 225g dried gluten-free macaroni
2 cucumbers halved, seeded, and sliced
1 cup 135g pitted Kalamata olives, sliced
6 oz 170g feta cheese, crumbled (or vegan alternative)

For the Lemon-Mint Vinaigrette:

6 tbsp 90ml extra-virgin olive oil
1 tsp lemon zest
3 tbsp 45ml fresh lemon juice
1 clove garlic minced (up to 2 for stronger flavor)
1/4 cup 10g fresh mint, chopped
Salt and freshly ground black pepper to taste

Optional Additions:

Diced red bell pepper
Halved cherry or grape tomatoes
Chopped fresh dill
1 tsp Dijon mustard optional
1 tbsp vinegar red wine, apple cider, or white, in place of lemon juice

Instructions

Cook the Pasta:

Boil macaroni in salted water according to package directions until al dente. Drain and rinse under cold water. Set aside to cool.

Prepare the Vinaigrette:

In a bowl or jar, whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped mint, salt, and pepper until emulsified.

Assemble the Salad:

In a large bowl, combine cooled pasta, cucumber slices, olives, and crumbled feta. Pour the vinaigrette over and toss well.

Adjust Seasoning:

Taste and adjust seasoning with more lemon zest, salt, pepper, or herbs to your liking.

Serve or Store:

Serve immediately or chill in the fridge for 1–2 hours for deeper flavor. Store leftovers in an airtight container for up to 4 days.

Notes

Substitute any short pasta shape you love—rotini, bow ties, or penne work great.
For a vegan version, use plant-based feta or avocado.
This salad gets even better after a few hours in the fridge as the flavors meld.
Want more zing? Add a splash of vinegar or a pinch more lemon zest!