Lemony Cucumber and Herb Pasta Salad

Name: Lemony Cucumber and Herb Pasta Salad
Yield: 12
Cuisine: Mediterranean
Ingredients: 1 lb Pasta (• 1 pound short pasta (such as radiators, orecchiette, gemelli)); 1 tsp Kosher Salt (• 1 teaspoon kosher salt, plus more for cooking pasta); 6 tbsp Extra Virgin Olive Oil (• 6 tablespoons olive oil, divided, plus more for serving); 2 tbsp Wholegrain Mustard (• 2 tablespoons whole-grain mustard); 1 tbsp Lemon (• 1 tablespoon lemon zest plus 6 tablespoons fresh juice (from 2 lemons), plus 1 lemon half for serving); 2 cloves Garlic (• 2 cloves garlic, finely chopped or grated); ½ tsp Black Pepper (• ½ teaspoon black pepper); ½ tsp Red Pepper Flakes (• ½ teaspoon crushed red pepper); 1 lb Persian Cucumber (• 1 pound Persian cucumbers, sliced); 8 oz Feta Cheese (• 8 ounces feta cheese, crumbled); 1 cup Cilantro (• 1 cup packed fresh cilantro leaves and tender stems); ½ cup Mint (• ½ cup packed fresh mint leaves, torn if large)

A fresh Mediterranean pasta salad with Persian cucumbers, feta, and herbs tossed in a lemony mustard vinaigrette.

Mediterranean

Servings12

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Vegetarian
Pescatarian
Halal

Ingredients

For 12 servings

Pasta1 lb · • 1 pound short pasta (such as radiators, orecchiette, gemelli)
Kosher Salt1 tsp · • 1 teaspoon kosher salt, plus more for cooking pasta
Extra Virgin Olive Oil6 tbsp · • 6 tablespoons olive oil, divided, plus more for serving
Wholegrain Mustard2 tbsp · • 2 tablespoons whole-grain mustard
Lemon1 tbsp · • 1 tablespoon lemon zest plus 6 tablespoons fresh juice (from 2 lemons), plus 1 lemon half for serving
Garlic2 cloves · • 2 cloves garlic, finely chopped or grated
Black Pepper½ tsp · • ½ teaspoon black pepper
Red Pepper Flakes½ tsp · • ½ teaspoon crushed red pepper
Persian Cucumber1 lb · • 1 pound Persian cucumbers, sliced
Feta Cheese8 oz · • 8 ounces feta cheese, crumbled
Cilantro1 cup · • 1 cup packed fresh cilantro leaves and tender stems
Mint½ cup · • ½ cup packed fresh mint leaves, torn if large

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Steps

1Cook 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.
2Whisk 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.
3Add 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.