Cool Cucumber and Dill Pasta Salad

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A refreshing chilled pasta salad with crisp cucumbers, bright dill, and a tangy lemon dressing. This Mediterranean-inspired salad recipe, ready in about 35 minutes, pairs Fusilli pasta, Cucumber, Red bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz Fusilli pasta
• 1, seeded and diced Cucumber
• 1/2 cup, diced Red bell pepper
• 1/4 cup, finely chopped Red onion
• 3 tbsp, chopped Fresh dill
• 1, juiced Lemon
• 2 tbsp Olive oil
• 1 tsp Dijon mustard
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup, crumbled Feta cheese

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Instructions

1. Step 1: Cook 12 oz fusilli pasta according to package directions until al dente, drain, and rinse under cold water until completely cooled. Toss with 1 tsp olive oil to prevent sticking.
2. Step 2: In a large bowl, whisk together 1/4 cup lemon juice, 2 tbsp olive oil, 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Step 3: Add 1/2 cup diced cucumber, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 3 tbsp chopped fresh dill, and the cooled pasta to the dressing. Toss gently to coat. Fold in 1/2 cup crumbled feta cheese. Cover and refrigerate for at least 1 hour before serving.