Description
A refreshing Cucumber Dill Feta Pasta Salad that combines crisp cucumbers, creamy feta cheese, and bright dill flavors, perfect for summer gatherings.
Ingredients
Scale
- 2 cups of pasta (your choice)
- 1 large cucumber, diced
- 1 cup of cherry tomatoes, halved
- 1 cup of feta cheese, crumbled
- 1/4 cup of fresh dill, chopped
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Instructions
- Start by boiling water in a large pot. Add the pasta and cook according to package instructions. Once done, drain and rinse under cold water to cool.
- While the pasta cools, dice the cucumber and halve the cherry tomatoes. Chop the fresh dill and set everything aside.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. This will be the dressing for your salad.
- In a large bowl, combine the cooled pasta, cucumbers, tomatoes, feta cheese, and dill. Pour the dressing over the salad and toss gently to combine. Serve chilled or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Let the salad sit for at least 30 minutes before serving for the best flavor.
- For a gluten-free option, use gluten-free pasta.
- For a vegan version, use plant-based feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
Keywords: Cucumber, Dill, Feta, Pasta Salad, Summer Salad, Picnic Recipe