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pasta salad in large clear bowl on red napkin with large silver serving spoon

Pasta Salad with Cucumbers and Feta

Lydia Menzies
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Ingredients
  

  • 2 1/2 cups chopped cucumbers (about 2-4 cucumbers)
  • 12 spears asparagus
  • 2 cups elbow pasta
  • 2 TBSP chopped parsley
  • 1/2 cup feta, crumbled
  • 2 TBSP lemon juice
  • 1/2 lemon for zesting with mini grater
  • 5 TBSP olive oil
  • 1/4 cup champagne vinegar (can sub white wine vinegar or rice vinegar)
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Instructions
 

  • Cook pasta according to directions on package.
  • While pasta is cooking, chop cucumbers and parsley and place in a large bowl.
  • Place asparagus in shallow pan of water and turn heat to medium-high. Steam asparagus for about 3-5 minutes and remove from water. Chop asparagus and add to cucumber mixture.
  • Whisk together oil, vinegar, lemon juice, zest, salt, pepper in a small bowl.
  • Add to cucumber mixture.
  • Drain pasta and add to vegetables. Toss to coat evenly.
  • Top with feta cheese.
  • Serve and enjoy!