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Lemon Cucumber Pasta Salad

Lemon Cucumber Pasta Salad for a Refreshing Summer Bite

A quick and easy Lemon Cucumber Pasta Salad perfect for summer, combining fresh cucumbers and zesty lemon for a delicious vegetarian option.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Rotini Pasta can substitute with penne or farfalle
For the Salad
  • 2 medium Cucumbers fresh, keep skin on
  • 1/4 cup Chopped Parsley can substitute with dill
For the Dressing
  • 1/4 cup Lemon Juice freshly squeezed
  • 1 tablespoon Lemon Zest fresh
  • 1/4 cup Olive Oil or avocado oil
  • 1/2 cup Greek Yogurt or dairy-free yogurt
  • 1 clove Minced Garlic adjust to taste
  • to taste Salt
  • to taste Pepper

Equipment

  • pot
  • Colander
  • Mixing bowl
  • Whisk
  • knife

Method
 

Preparation Steps
  1. Boil the pasta in salted water for about 10 minutes until al dente. Drain and rinse under cold water to stop cooking.
  2. Slice cucumbers thinly while keeping the skin on for added texture.
  3. Whisk together lemon juice, lemon zest, olive oil, Greek yogurt, minced garlic, salt, and pepper until smooth.
  4. In a large bowl, combine cooled pasta, cucumbers, and chopped parsley. Toss gently.
  5. Pour the dressing over the pasta mixture and toss to coat evenly.
  6. Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 150mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Chill the salad to enhance flavors. Customize with additional veggies if desired.

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