Lemon Cucumber Pasta Salad
This Lemon Cucumber Pasta Salad is a zesty, refreshing dish perfect for summer BBQs, light lunches, or meal prepping. It's crisp, flavorful, and comes together in just 25 minutes.
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!