Lemony cucumber-and-herb pasta salad
Delight in the refreshing flavors of lemony cucumbers and aromatic herbs in this satisfying pasta salad. Perfect for a light and zesty meal option.
Ingredients:
- 450g short pasta (such as radiators, orecchiette, gemelli)
- 1 teaspoon kosher salt, plus more for cooking pasta
- 6 Tablespoons olive oil, divided, plus more for serving
- 2 Tablespoons whole-grain mustard
- 1 Tablespoon lemon zest plus 6 Tbsp fresh lemon juice (2 lemons), plus 1 lemon half for serving
- 2 cloves garlic, finely chopped or grated
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper
- 450g Persian cucumbers, sliced
- 230g feta cheese, crumbled
- 1 cup packed fresh cilantro leaves and tender stems
- ½ cup packed fresh mint leaves, torn if large
Instructions:
- Prepare the pasta by cooking it in a large pot of boiling salted water until it is cooked just right according to the instructions on the package. Once done, drain the pasta and lay it out on a baking sheet with edges. Mix it with 2 tablespoons of oil and then set it aside.In a spacious bowl, whisk together mustard, lemon zest, lemon juice, garlic, salt, black pepper, and crushed red pepper. Add the remaining 4 tablespoons of oil and continue blending. Put in the cucumbers and feta cheese, and mix everything together well.Combine the pasta with the cucumber mixture and mix thoroughly. You have the option to refrigerate this pasta salad for a maximum of 2 days.Right before serving, include cilantro and mint, pour some oil, and squeeze the juice from half a lemon on top. Toss everything together and it's ready to be served.
Summary:
- Calories: 3129 kcal
- Fat: 139 g
- Protein: 98 g
- Carbs: 375 g
- Potassium: 2239 mg
- Magnesium: 397 mg