Description
A refreshing and easy-to-make Cucumber Pasta Salad that combines al dente rotini pasta with crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and a zesty vinaigrette dressing. Perfect as a light side dish for summer gatherings or any casual meal.
Ingredients
Scale
Pasta and Vegetables
- 8 oz rotini pasta (or your favorite short pasta)
- 1 large English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Dressing and Toppings
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta.
- Prepare the Dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until the dressing is well combined and emulsified.
- Combine Salad Ingredients: Add the cooled pasta to the bowl with the dressing. Then add the sliced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh dill, and crumbled feta cheese.
- Toss and Chill: Gently toss everything together until all ingredients are evenly coated with the dressing. Taste the salad and adjust seasoning with additional salt or pepper if needed.
- Refrigerate Before Serving: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and enhance. Serve cold for the best taste and texture.
Notes
- You can substitute Greek yogurt for part of the olive oil to make the dressing creamier.
- This salad can be prepared a day ahead and stored in the refrigerator.
- For firmer feta, add it just before serving to keep it from becoming too soft.
