Cucumber Mint Pasta Salad
This Cucumber Mint Pasta Salad recipe is a bright and fresh side dish loaded with garden vegetables and tossed in a light and herby dressing. This is a fantastic side dish you'll want to make again and again - and a great recipe for using up extra cucumbers and fresh mint.
Equipment
- Food Processor
Ingredients
- 1 12 ounce box pasta gluten free
- 2 large cucumber sliced
- 2 bunches mint divided
- 1/2 cup fresh parsley chopped
- 4 cloves garlic
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 2 teaspoons oregano
- 1/4 teaspoon Crushed Red Pepper Flakes
- Sea Salt and Black Pepper
Instructions
- Cook pasta according to package instructions. Drain and set aside to allow the pasta to cool (or run it under cold water). Once the pasta has cooled, add to a large bowl.
- To the bowl. add the chopped cucumbers. Chop the mint, and add 1/4 of the mint to the bowl, saving the remaining 3/4 of the mint for the dressing. Add the chopped parsley to the bowl as well.
- To make the dressing, add the remaining fresh mint, olive oil, garlic, oregano, sugar, red wine vinegar, chili flakes, and salt to a food processor. Pulse until the larger pieces of mint and garlic have been chopped, then set the processor on low until a chunky dressing forms.
- Pour the dressing over the pasta and cucumber mixture, and toss well. Taste, and add salt and pepper if desired.
- Serve, or cover and refrigerator to serve later. Pasta salad will last up to 3 days in the refrigerator.
Nutrition
Calories: 290kcalCarbohydrates: 4gProtein: 1gFat: 14gSaturated Fat: 2gSodium: 6mgPotassium: 137mgFiber: 1gSugar: 3gVitamin A: 436IUVitamin C: 8mgCalcium: 29mgIron: 1mg
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