Lemony Cucumber-and-Herb Pasta Salad


  • 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 tablespoons fresh juice (from 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

How to Make It
Step 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.