Cucumber Pasta Salad

A refreshing cucumber pasta salad is the perfect combination of light and tasty. Enough to serve on it's own this pasta salad will become a favorite.

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Prep Time 45

Total Time 45

Course Salad

Cuisine American

Servings serving

Calories 398 kcal

Ingredients

16 oz rotini pasta (dry)
1 large cucumber (sliced)
1 pint cherry tomatoes (halved)
1/2 medium red onion (diced)
1 cup feta cheese (crumbled)

Dressing

1/2 cup olive oil
2 lemon, squeezed
1 tablespoon apple cider vinegar
1/2 cup basil, chopped
5 sprig thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

To start, boil the pasta according to the directions on the box. While the pasta is cooking prep the dressing and other ingredients.
In a small bowl, combine the olive oil with chopped basil and thyme. Then, juice the lemon and add in the apple cider vinegar. Season the dressing with salt and pepper but you may want to add more later. This will need to be adjusted to taste.
Dice your red onion and cut the cherry tomatoes in half. Then, slice the cucumbers into quarters so that way they are easier to grab while eating. I also would recommend removing the skin.
In a large salad bowl, add in the cooked pasta, cucumber, tomatoes, red onion and crumbled feta. Now, pour the dressing over everything and mix well. Salt and pepper to taste.
You can serve this salad immediately or make ahead and allow it to sit overnight and let the flavors really come together.

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Nutrition

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Keyword Cucumber Pasta Salad

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