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By bjlazyl

Ingredients

• 1 1 1 pound short pasta (such as radiators, orecchiette, gemelli)
• 1 1 1 teaspoon kosher salt, plus more for cooking pasta
• 6 6 6 tablespoons olive oil, divided, plus more for serving
• 2 2 2 tablespoons whole-grain mustard
• 1 1 6 2 1 zest plus 6 tablespoons fresh juice (from 2 lemons), plus 1 lemon half for serving
• 2 2 2 cloves garlic, finely chopped or grated
• 1/2 1/2 1/2 teaspoon black pepper
• 1/2 1/2 1/2 teaspoon crushed red pepper
• 1 1 1 pound Persian cucumbers, sliced
• 8 8 8 ounces feta cheese, crumbled
• 1 1 1 cup packed fresh cilantro leaves and tender stems
• 1/2 1/2 1/2 cup packed fresh mint leaves, torn if large
• 262 262
• 11g 11g
• 3.9g fat 3.9g
• 17mg 17mg
• 0.4g 0.4g
• 8g 8g
• 31g 31g
• 397mg 397mg
• 3g 3g
• 262 262
• 11g 11g
• 3.9g fat 3.9g
• 17mg 17mg
• 0.4g 0.4g
• 8g 8g
• 31g 31g
• 397mg 397mg
• 3g 3g

Details

Servings 12
Adapted from realsimple.com

Preparation

Step 1

How to Make It

Step 1

Cook 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.

Step 2

Whisk 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.

Step 3

Add 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.

How to Make It

Step 1

Cook 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.

Step 2

Whisk 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.

Step 3

Add 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.