Feta and Cucumber Pasta Salad

Name: Feta and Cucumber Pasta Salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g farfalle; 150 g feta; 1 cucumber; 80 g Kalamata olives; 1 lemon; 3 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Feta and Cucumber Pasta Salad draws inspiration from the fresh, vibrant flavors often found in Mediterranean mezze bowls. This dish is a delightful choice for warm days when a cool, refreshing meal is preferred. The pasta is first boiled and then gently tossed with a touch of olive oil, ensuring each piece remains distinct and ready to absorb the flavors of the accompanying ingredients.

Expect a harmonious blend of creamy feta, crisp cucumber, and briny Kalamata olives, all brightened by a squeeze of lemon. The farfalle provides a satisfying base, catching the dressing and toppings in its folds, each bite offering a balanced taste of summer freshness.

Ingredients

400 gfarfalle
150 gfeta
1cucumber
80 gKalamata olives
1lemon
3 tbspolive oil
to tastefine sea salt

Method

Fill a large pot with water and add a generous amount of fine sea salt, about a tablespoon, to enhance the flavor of the pasta. Bring the water to a rolling boil over high heat, then add 400 g of farfalle. Stir occasionally to prevent sticking, and cook until the pasta is al dente, which means it should be firm to the bite yet cooked through.
Once the pasta reaches the desired texture, drain it in a colander and rinse briefly under cold running water. This stops the cooking process and cools the pasta slightly, making it ideal for a salad. Shake off excess water thoroughly to avoid diluting the salad dressing later.
Transfer the drained pasta to a large mixing bowl. Drizzle 3 tablespoons of olive oil over the pasta and toss gently with a wooden spoon or your hands to coat each piece. This step ensures the pasta pieces remain separate and do not clump together as they cool.
Prepare the vegetables and cheese by slicing 1 cucumber into thin half-moons and roughly chopping 80 g of Kalamata olives. Crumble 150 g of feta cheese into small, bite-sized pieces. Add these ingredients to the bowl of pasta, distributing them evenly throughout.
For the dressing, zest and juice 1 lemon, ensuring you remove any seeds. Pour the lemon juice and zest over the pasta mixture, tossing gently to combine. The lemon adds a bright, tangy flavor that complements the creamy feta and fresh cucumber.
Taste the salad and add fine sea salt as needed, keeping in mind that feta and olives are naturally salty. Mix everything once more to ensure the flavors are well combined. Serve the pasta salad cool, allowing the flavors to meld together, but avoid serving it ice-cold to maintain the best texture and taste.