Get the recipe for Lemony Cucumber-and-Herb Pasta Salad.

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Credit: Greg DuPree

Recipe Summary test

Serves 12


Ingredient Checklist


Instructions Checklist
  • 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 up to 2 days in advance. Just before serving, add cilantro and mint, drizzle with oil, and squeeze lemon half over top; toss and serve.

Nutrition Facts

262 calories; fat 11g; cholesterol 17mg; protein 8g; carbohydrates 31g; sodium 397mg. Full Nutrition