Cucumber Pasta Salad
Follow Thrive with Candice
Light, lemony, and refreshingly crisp, this Cucumber Pasta Salad is inspired by Thrive with Candice—perfect for sunny days, quick lunches, or a colorful side to any main dish.
Ingredients
- 1 1/2 cups dry orzo or small pasta
- 1 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- 2 tbsp fresh dill or parsley, chopped
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt & pepper, to taste
Instructions
- Cook the pasta according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked pasta, cucumber, tomatoes, red onion, feta, and fresh herbs.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour dressing over salad and toss gently to combine.
- Refrigerate for 20–30 minutes before serving to let the flavors meld.
Tips & Swaps
- Substitute vegan feta for a dairy-free option.
- Use rotini, bowtie, or gluten-free pasta if preferred.
- Add grilled chicken or chickpeas for extra protein.
- Try a splash of red wine vinegar for extra tang!
This cucumber pasta salad is the definition of light, fresh, and flavorful. Great for meal prep or your next backyard gathering!
