Lemony Pasta Salad With Cucumber

This lemony pasta salad—packed with fresh cilantro and mint leaves—isn’t your everyday side dish.

Ingredients

• 1 pound short pasta (such as radiators, orecchiette, gemelli)
• 1 teaspoon kosher salt, plus more for cooking pasta
• 6 Tablespoons olive oil, divided, plus more for serving
• 2 Tablespoons whole-grain mustard
• 1 Tablespoon lemon zest plus 6 Tbsp fresh lemon juice (2 lemons), plus 1 lemon half for serving
• 2 cloves garlic, finely chopped or grated
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper
• 1 pound Persian cucumbers, sliced
• 8 ounces feta cheese, crumbled
• 1 cup packed fresh cilantro leaves and tender stems
• ½ cup packed fresh mint leaves, torn if large

Directions

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.
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.
3. Add pasta to the cucumber mixture and toss to combine. At this point, you can store this pasta salad in the fridge for up to 2 days.
4. Just before serving, add cilantro and mint, drizzle with oil, and squeeze the lemon half over top. Toss and serve.