Cucumber Feta Pasta Salad

This recipe is a collaboration with Andean Dream. All views are my own.

Bright, fresh, and tangy, this cucumber feta pasta salad features al dente pasta tossed with crisp mini cucumbers, crumbled feta, green onions, and fresh dill, all dressed in a zippy red wine vinegar, lemon, and olive oil vinaigrette—perfect for picnics, potlucks, or a light summer meal.

Featured Ingredients

For the salad:

1. Pasta: I used Andean Dream Organic Macaroni Pasta because it’s made with quinoa and rice (it’s GF for my GF friends!) and is made with good-quality ingredients. The texture is spot-on, too!
2. Cucumbers: I used 4 mini cucumbers, but an English cucumber or two would also work well.
3. Feta: A full cup of crumbled feta cheese provides briny goodness to the salad.
4. Green onion and dill: For that vibrant, herbacious freshness and trademark onion and dill flavors.

For the dressing:

• Olive oil: A good-quality EVOO goes a long way.
• Red wine vinegar: My favorite vinegar to use in Mediterranean-style dressings.
• Dijon mustard: A dab will bring bright flavor and texture to the dressing.
• Lemon: The zest and juice for the most lemon flavor!
• Seasonings: Dried oregano, salt, black pepper and a pinch of sugar to balance the acidity of the vinegar, Dijon and lemon.

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain. Rinse with cold water. Place in a large bowl.
2. To the bowl, add cucumbers, feta cheese, green onion and dill.
3. In a glass measuring cup or small bowl, whisk together dressing ingredients. Taste and adjust seasoning, if necessary.
4. Pour dressing into the bowl with the salad ingredients; toss to coat. Cover; refrigerate at least 2 hours. Taste and adjust seasoning, if necessary.

Recipe Substitutions and Alterations

• For the pasta: You can use any pasta you have on hand, such as penne, ziti, elbow macaroni, fusilli, rotini, rigatoni, etc.
• For the cucumbers: Use an English cucumber or two if that’s what you have on hand or can find at the store. A regular cucumber will work, too, but I’d recommend scooping out the large seeds.
• For the feta: You can buy a block of feta and crumble it yourself.
• For the dill: Use dried dill (half as much) if you don’t have any fresh.
• For the green onion: Omit it if you don’t like raw onion, or chop it up finely and mix it into the salad.
• For the dressing: Try with white wine vinegar or apple cider vinegar if that’s what you have.
• Produce additions: Add chopped green or red bell pepper, halved cherry tomatoes, fresh basil and/or oregano, kalamata or other Greek olives, pickled red onion, etc.
• Protein additions: To make it a balanced meal, serve with cooked chicken breast, salmon or shrimp.

Nutrition Considerations

• To make this gluten-free: This recipe does not contain gluten.
  • Be sure all ingredients you choose are gluten-free.
• To make this dairy-free: Use a vegan or plant-based feta cheese alternative.
• To make this vegan: Use a vegan or plant-based feta cheese alternative.
• To make this nut-free: This recipe does not contain nuts.
  • Be sure all ingredients you choose are nut-free.
• To make this egg-free: This recipe does not contain eggs.
• To make this a complete meal: Include a protein source, such as cooked chickpeas, salmon, chicken breast or shrimp.
  • Serve with fruit or more veggies for a boost of fiber and antioxidants!
• To make it lower in sodium: Alter the amount of sodium you add and cut the cheese portion in half (1/2 cup instead of 1 cup).

Pasta salad recipes to swoon over

• Caprese Pesto Pasta Salad
• Italian Tortellini Salad
• Broccoli Pesto Pasta
• Beef Taco Pasta Salad
• Asparagus Pesto Pasta Salad
• Cavatappi Pasta Salad

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