Summer Pasta Salad with Cucumber, Tomato, and Feta
This Pasta Salad with Cucumber, Tomato, and Feta is a delectable and easy-to-prepare meal that is perfect for a summer meal. It is made with gluten-free pasta, fresh vegetables, and feta cheese. The salad is light and refreshing, and it is full of flavor.
This Pasta Salad with Cucumber, Tomato, and Feta is a delectable and easy-to-prepare meal that is perfect for a summer meal. It is made with gluten-free pasta, fresh vegetables, and feta cheese. The salad is light and refreshing, and it is full of flavor.
- Carbohydrate 0.579747747395 g
- Cholesterol 12.6155377795 mg
- Fat 4.70388925856367 g
- Fiber 0 g
- Protein 2.014233616255 g
- Saturated Fat 2.35156986136292 g
- Serving Size 1 1 Serving (54g)
- Sodium 184.062755564681 mg
- Sugar 0.579747747395 g
- Trans Fat 0.204454829379597 g
- Calories 52 calories
Step-by-step
- Mix everything together and serve cold. This serves 6-8.
Cold pasta releases moisture into oil-based dressings as it sits, which means chilling components separately prevents a watery bowl. Gluten-free pasta demands rapid boiling in a minimum of four quarts of water to prevent starches from gumming the exterior, and rinsing the drained noodles under cold running water halts the cooking process immediately. Dice the cucumber into precise quarter-inch cubes and salt them in a colander for fifteen minutes to draw out excess cellular water that would otherwise dilute the olive oil. Mini tomatoes should be halved rather than quartered; smaller cuts expose too much seed gel, while halves maintain structural integrity when tossed with the cheese. Feta adds a crumbly texture and sharp salinity, but fold it in gently at the final plating stage to keep the blocks from melting into a paste against chilled surfaces. Store leftovers in an airtight glass container for up to forty-eight hours, keeping in mind that cucumbers will continue to soften as they absorb ambient acid and salt.
