45+Flavorful Light Pasta Lunch Recipes For Healthy Meal Ideas

When you’re looking for a delicious yet light lunch option, pasta is often a go-to choice. But traditional pasta dishes can sometimes feel heavy, especially when paired with creamy sauces and rich ingredients.

If you’re looking to enjoy pasta without feeling sluggish afterward, a light pasta recipe is the perfect solution.

With the right ingredients and a little creativity, you can create flavorful dishes that are satisfying but won’t leave you feeling overstuffed.

In this blog, we’ve rounded up 45+ light pasta lunch recipes that are quick, nutritious, and packed with fresh flavors.

Whether you’re craving a simple vegetable pasta, a protein-packed dish, or something with a zesty kick, you’ll find plenty of options to suit your taste.

So, get ready to lighten up your lunch and discover the wonderful world of healthy, light pasta meals!

45+Flavorful Light Pasta Lunch Recipes For Healthy Meal Ideas

A light pasta lunch doesn’t have to be boring or bland. With the right ingredients, you can whip up a satisfying meal that’s full of flavor without the heaviness of traditional pasta dishes.

These 45+ light pasta recipes offer endless possibilities, whether you’re looking for a light and creamy sauce, a fresh veggie-packed dish, or a quick, easy meal to enjoy on a busy day.

So, the next time you’re in need of a flavorful yet healthy lunch, these pasta recipes will be your go-to for a guilt-free and delicious meal. Enjoy!

Lemon Garlic Shrimp Pasta

This fresh and vibrant pasta dish combines succulent shrimp with a zesty lemon garlic sauce, perfect for a light yet flavorful lunch. The tanginess of lemon pairs beautifully with the savory shrimp, making this dish a refreshing, satisfying option that’s both quick and simple to prepare.

Ingredients:

• 200g spaghetti or any pasta of your choice
• 300g shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 1/4 cup white wine (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 tablespoon butter

Instructions:

1. Cook the pasta in salted boiling water according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook until the shrimp turns pink, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
4. Add the white wine (if using), lemon juice, and zest. Allow the sauce to simmer for 2-3 minutes to reduce slightly.
5. Stir in the butter, then return the shrimp to the skillet, tossing to coat in the sauce.
6. Add the cooked pasta to the skillet, tossing everything together. Adjust seasoning with salt and pepper as needed.
7. Garnish with fresh parsley before serving.

This Lemon Garlic Shrimp Pasta is a delightful and light lunch option that’s perfect for busy days when you want something quick but flavorful. The bright citrus and garlic-infused sauce adds just the right amount of punch to the tender shrimp, creating a well-balanced dish. It’s a versatile recipe that can be served warm or chilled, making it suitable for different preferences or even as a meal prep dish for later.

Creamy Avocado Pasta with Cherry Tomatoes

A creamy yet dairy-free alternative to traditional pasta sauces, this avocado-based recipe is rich, smooth, and comforting while remaining light. The creamy avocado sauce blends beautifully with fresh cherry tomatoes and basil, making this a healthy and satisfying lunch that doesn’t compromise on flavor.

Ingredients:

• 200g penne pasta (or any pasta of your choice)
• 1 ripe avocado
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove
• 1/2 cup fresh basil leaves
• 1/2 cup cherry tomatoes, halved
• Salt and pepper, to taste
• Parmesan cheese, grated (optional)

Instructions:

1. Cook the pasta according to the package instructions, drain, and set aside.
2. In a blender or food processor, combine the avocado, olive oil, lemon juice, garlic, and basil. Blend until smooth, adding water or extra olive oil if the sauce is too thick.
3. Season the sauce with salt and pepper to taste.
4. In a large mixing bowl, toss the cooked pasta with the avocado sauce until fully coated.
5. Gently stir in the cherry tomatoes, ensuring they’re evenly distributed.
6. Serve with a sprinkle of grated Parmesan (optional) and extra basil for garnish.

This Creamy Avocado Pasta is a refreshing take on traditional creamy pasta dishes. The avocado sauce offers a rich, velvety texture without the heaviness of cream, and the cherry tomatoes bring a burst of freshness and color. It’s the ideal choice for a lighter, plant-based lunch, and the flavors meld together to create a dish that’s both satisfying and nutritious.

Spinach and Feta Pasta Salad

A delicious, cold pasta salad that’s perfect for a light lunch, this dish is filled with fresh spinach, crumbled feta cheese, and a tangy lemon dressing. It’s a great way to enjoy a pasta dish that’s both refreshing and fulfilling, ideal for hot days or when you’re looking for a quick, make-ahead meal.

Ingredients:

• 200g fusilli or your preferred pasta
• 2 cups fresh spinach, roughly chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup red onion, thinly sliced
• 1/4 cup black olives, sliced
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to the package instructions. Drain and let it cool for a few minutes.
2. In a large bowl, combine the cooled pasta with the spinach, feta, red onion, and black olives.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss everything together until well combined.
5. Chill in the fridge for about 30 minutes before serving to allow the flavors to meld.

This Spinach and Feta Pasta Salad is a perfect choice for a light, healthy, and satisfying lunch. The combination of fresh spinach and tangy feta creates a vibrant flavor profile, while the olives and dressing add an extra layer of depth. It’s easy to prepare in advance, making it an excellent option for meal prepping or as a refreshing lunch for warm days.

Pesto Zucchini Noodles with Cherry Tomatoes

This dish swaps traditional pasta for zucchini noodles, offering a low-carb and gluten-free alternative that’s both healthy and satisfying. The homemade pesto brings a burst of fresh basil, garlic, and pine nuts, while cherry tomatoes add a touch of sweetness to complement the rich pesto flavor. It’s a light, nutritious, and incredibly tasty option for lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tablespoons olive oil
• 1 garlic clove
• 1/4 cup Parmesan cheese, grated (optional)
• 1/2 cup cherry tomatoes, halved
• Salt and pepper, to taste

Instructions:

1. Using a spiralizer or vegetable peeler, create zucchini noodles from the zucchinis. Set them aside.
2. To make the pesto, combine the basil, pine nuts, olive oil, garlic, and Parmesan (if using) in a food processor. Blend until smooth, adding more olive oil if necessary to reach a desired consistency.
3. Heat a large pan over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until they’re slightly tender but still firm.
4. Remove from heat and toss the zucchini noodles with the pesto sauce until well coated.
5. Stir in the halved cherry tomatoes and season with salt and pepper to taste before serving.

This Pesto Zucchini Noodles dish is the perfect balance of fresh flavors and light textures, offering a healthy alternative to traditional pasta. The pesto sauce elevates the zucchini noodles with its vibrant, herbal taste, while the cherry tomatoes add a juicy pop. It’s an ideal light lunch that’s quick to prepare and packed with nutrients, making it perfect for those looking for a delicious and guilt-free meal.

Mediterranean Chickpea Pasta

Packed with protein and fiber, this Mediterranean Chickpea Pasta offers a wholesome and hearty meal that’s light yet filling. The combination of chickpeas, olives, cucumbers, and feta cheese, all tossed in a simple olive oil and lemon dressing, makes for a refreshing and satisfying lunch. It’s a dish full of vibrant Mediterranean flavors, perfect for a sunny afternoon.

Ingredients:

• 200g chickpea pasta (or any pasta you prefer)
• 1/2 cup cucumber, diced
• 1/4 cup Kalamata olives, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Cook the chickpea pasta according to package instructions. Drain and rinse with cold water to cool the pasta.
2. In a large bowl, combine the cooled pasta with cucumber, olives, cherry tomatoes, red onion, and feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss everything together until well combined.
5. Serve immediately, or refrigerate for a few hours to let the flavors meld.

Mediterranean Chickpea Pasta is an easy-to-make, light yet filling dish that bursts with Mediterranean flavors. The chickpea pasta gives this recipe a hearty texture while still being light enough for a refreshing lunch. The tangy lemon dressing ties everything together, and the combination of feta, olives, and cucumbers adds a delightful crunch and flavor. This dish is perfect for meal prep, and it’s a great way to enjoy a nutritious, satisfying lunch.

Roasted Veggie Pasta with Balsamic Glaze

This Roasted Veggie Pasta combines the natural sweetness of roasted vegetables with a tangy balsamic glaze. It’s a healthy, vegetarian-friendly option that’s light but filled with layers of flavor. The roasted vegetables bring depth to the dish, while the balsamic glaze adds a touch of sweetness and acidity, making it a delightful, easy lunch.

Ingredients:

• 200g whole wheat pasta (or any pasta of your choice)
• 1 zucchini, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the zucchini, bell pepper, cherry tomatoes, and red onion on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, until the vegetables are tender and lightly browned.
2. While the vegetables roast, cook the pasta according to package instructions. Drain and set aside.
3. In a small saucepan, combine balsamic vinegar and honey over medium heat. Simmer for 5 minutes until the glaze thickens slightly.
4. Toss the cooked pasta with the roasted vegetables.
5. Drizzle the balsamic glaze over the pasta and vegetables, then garnish with fresh basil leaves.

This Roasted Veggie Pasta with Balsamic Glaze is a fantastic light lunch that doesn’t sacrifice flavor. The sweetness of the roasted vegetables and the tangy balsamic glaze create a mouthwatering contrast, making each bite more enjoyable. It’s an easy, customizable recipe that’s perfect for using up seasonal veggies or leftovers, and it offers a satisfying yet light meal perfect for any time of the day.

Caprese Pasta Salad

This Caprese Pasta Salad is a light and fresh dish that combines the classic flavors of a Caprese salad with the heartiness of pasta. Fresh tomatoes, mozzarella, and basil are tossed in a balsamic vinaigrette, making this a perfect lunch for those looking for a quick, refreshing, and satisfying meal. It’s simple, vibrant, and ideal for warm weather.

Ingredients:

• 200g pasta (fusilli or bowtie works well)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and let it cool for a few minutes.
2. In a large bowl, combine the cooled pasta, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the pasta mixture and toss until everything is well coated.
5. Chill in the refrigerator for 30 minutes before serving to let the flavors develop.

Caprese Pasta Salad is a simple, delicious, and versatile dish that embodies the fresh, summery flavors of Italy. It’s light yet filling, with the mozzarella providing creaminess, the tomatoes offering sweetness, and the basil adding a fragrant herbal touch. This salad is perfect for meal prep or as a quick lunch, and the balsamic vinaigrette adds just the right amount of tanginess to elevate the dish.

Garlic and Spinach Spaghetti Aglio e Olio

This Garlic and Spinach Spaghetti Aglio e Olio is a light, flavorful dish made with just a few ingredients, yet packed with taste. The garlic and olive oil create a rich base, while the spinach adds a pop of color and nutrition. Simple, quick, and utterly delicious, it’s the perfect light lunch when you’re craving something flavorful but not too heavy.

Ingredients:

• 200g spaghetti
• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 2 cups fresh spinach, roughly chopped
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the spaghetti according to package instructions. Drain and reserve some pasta water.
2. Heat the olive oil in a large pan over medium heat. Add the garlic slices and sauté for 1-2 minutes until golden and fragrant.
3. Add the spinach to the pan and cook for another 2 minutes until wilted.
4. Toss the cooked pasta into the pan, adding a little reserved pasta water if needed to help coat the spaghetti with the garlic oil.
5. Season with salt, pepper, and red pepper flakes (if using). Stir to combine.
6. Garnish with fresh parsley and grated Parmesan (if desired) before serving.

This Garlic and Spinach Spaghetti Aglio e Olio is a perfect light lunch that highlights the beauty of simple ingredients. The garlic-infused olive oil and sautéed spinach create a rich, comforting base, while the red pepper flakes add a touch of heat. It’s quick to prepare, making it ideal for busy days, and the option to add Parmesan or parsley gives it an extra layer of flavor. This dish is a great way to enjoy a satisfying yet light meal.

Sweet Potato and Kale Pasta

Sweet Potato and Kale Pasta is a healthy and hearty dish that offers a balanced combination of flavors and textures. Roasted sweet potatoes provide natural sweetness, while kale adds an earthy flavor and a nutritional boost. Tossed with whole wheat pasta and a light lemon dressing, this dish is perfect for a wholesome and satisfying lunch.

Ingredients:

• 200g whole wheat pasta
• 1 large sweet potato, peeled and cubed
• 2 cups kale, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons lemon juice
• 1 tablespoon tahini (optional)
• 1/4 cup pine nuts or walnuts (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
2. While the sweet potatoes roast, cook the pasta according to package instructions. Drain and set aside.
3. In a large pan, heat the remaining tablespoon of olive oil over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted.
4. Once the sweet potatoes are roasted, add them to the pan with the kale, followed by the cooked pasta.
5. Drizzle the lemon juice and tahini (if using) over the mixture and toss to combine.
6. Season with additional salt and pepper, and top with pine nuts or walnuts for crunch before serving.

Sweet Potato and Kale Pasta is a wholesome and nutrient-packed dish that’s both light and filling. The natural sweetness of the roasted sweet potatoes contrasts beautifully with the savory, earthy flavor of kale. The lemon dressing adds a refreshing zing, while the tahini and nuts provide extra creaminess and texture. This is a great option for anyone seeking a filling yet healthy lunch that’s full of vibrant flavors and packed with vegetables.

Lemon Ricotta Pasta with Arugula

This Lemon Ricotta Pasta with Arugula offers a creamy yet light dish, with the tanginess of lemon and the freshness of arugula. The ricotta adds a rich texture without being heavy, making it a refreshing yet satisfying lunch. The combination of citrus and creamy cheese, along with the peppery arugula, creates a perfect balance of flavors in every bite.

Ingredients:

• 200g pasta (penne or spaghetti)
• 1 cup ricotta cheese
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup fresh arugula, roughly chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a small bowl, whisk together the ricotta cheese, lemon zest, lemon juice, and olive oil. Season with salt and pepper.
3. In a large pan, toss the cooked pasta with the ricotta mixture until well coated.
4. Gently stir in the arugula, letting the heat from the pasta wilt the greens slightly.
5. Serve with a sprinkle of grated Parmesan cheese, if desired, and extra lemon zest for a burst of freshness.

This Lemon Ricotta Pasta with Arugula is a wonderfully light, creamy pasta dish that’s perfect for a quick lunch. The tangy lemon and creamy ricotta create a bright, refreshing sauce that complements the peppery arugula. It’s a great option for those seeking a flavorful, easy-to-make meal that’s rich in taste but light on the stomach. The balance of textures and flavors makes this a delightful choice any time of day.

Veggie Pesto Pasta with Peas and Carrots

This Veggie Pesto Pasta with Peas and Carrots is a colorful and nutrient-packed dish that’s perfect for a light yet fulfilling lunch. The homemade pesto, made with fresh herbs and nuts, combines with tender pasta and crisp veggies to create a well-rounded meal. It’s an easy and wholesome choice for anyone craving a veggie-forward dish.

Ingredients:

• 200g pasta (rotini or fusilli works best)
• 1 cup peas (fresh or frozen)
• 1 carrot, julienned or sliced thinly
• 1/4 cup homemade or store-bought pesto
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside.
2. Steam or blanch the peas and carrots until just tender, about 2-3 minutes.
3. In a large mixing bowl, combine the cooked pasta, peas, and carrots.
4. Add the pesto and olive oil, tossing everything together until well coated.
5. Season with salt and pepper to taste and garnish with fresh basil leaves before serving.

Veggie Pesto Pasta with Peas and Carrots is a delicious and light meal that’s full of bright colors and flavors. The pesto adds a bold herbal note, while the peas and carrots contribute sweetness and crunch. It’s a healthy, vibrant dish that is easy to prepare and perfect for a quick lunch or light dinner. The balance of textures makes it a delightful, satisfying meal without feeling too heavy.

Garlic Parmesan Roasted Cauliflower Pasta

This Garlic Parmesan Roasted Cauliflower Pasta is a savory, satisfying dish that’s both light and flavorful. Roasted cauliflower provides a meaty texture, while garlic and Parmesan give it a rich, umami flavor. The pasta acts as a perfect base for these roasted vegetables, creating a well-balanced meal that’s comforting without being overly indulgent.

Ingredients:

• 200g pasta (spaghetti or rigatoni)
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes until golden and tender.
2. Cook the pasta according to package instructions. Drain, reserving some pasta water.
3. In a large pan, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the roasted cauliflower to the pan, stirring to combine with the garlic.
5. Toss the cooked pasta into the pan with the cauliflower and garlic, adding reserved pasta water to help coat the pasta.
6. Sprinkle in the grated Parmesan cheese, tossing to combine. Season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

Garlic Parmesan Roasted Cauliflower Pasta is a deliciously savory, yet light pasta dish that is packed with flavor. The roasted cauliflower adds depth and texture, while the garlic and Parmesan elevate the dish with rich, savory notes. This meal is perfect for a quick lunch, and the cauliflower adds a nutritious, hearty element without feeling too heavy. It’s a simple, wholesome choice for anyone looking for a flavorful yet light meal.

Summer Veggie and Pesto Orzo

This Summer Veggie and Pesto Orzo is a light and vibrant pasta dish filled with colorful summer vegetables and tossed in a fragrant homemade pesto. The orzo provides a unique, rice-like texture, making it a refreshing and easy-to-make lunch. The combination of fresh veggies and pesto creates a perfect balance of flavors and is a wonderful way to celebrate the season’s bounty.

Ingredients:

• 200g orzo pasta
• 1 zucchini, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup homemade or store-bought pesto
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Cook the orzo according to package instructions, then drain and set aside.
2. Heat olive oil in a pan over medium heat. Add the diced zucchini and bell pepper, sautéing for 4-5 minutes until tender.
3. Add the cherry tomatoes and cook for an additional 2 minutes until they soften.
4. In a large bowl, combine the cooked orzo, sautéed vegetables, and pesto. Toss everything together until well coated.
5. Season with salt and pepper, and garnish with fresh basil leaves before serving.

Summer Veggie and Pesto Orzo is a delightful, light lunch that showcases the flavors of fresh summer vegetables and the boldness of pesto. The orzo provides a comforting base, while the vegetables offer sweetness and crunch. This dish is perfect for a quick, refreshing meal that’s as healthy as it is satisfying. It’s a great way to incorporate seasonal produce into your diet and is ideal for meal prep or serving on a warm day.

Spaghetti with Lemon and Garlic Broccoli

This Spaghetti with Lemon and Garlic Broccoli is a simple yet flavorful dish, featuring al dente pasta paired with sautéed broccoli in a light lemon and garlic sauce. The bright lemony flavors balance the richness of the garlic, creating a deliciously refreshing and healthy meal. It’s a perfect light lunch that’s quick to prepare and packed with nutrients.

Ingredients:

• 200g spaghetti
• 2 cups broccoli florets
• 3 garlic cloves, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the spaghetti according to package instructions. Drain, reserving some pasta water.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the broccoli florets to the pan and sauté for 4-5 minutes until tender.
4. Add the cooked spaghetti to the pan, tossing with the broccoli and garlic. If needed, add a bit of reserved pasta water to help coat the pasta.
5. Stir in the lemon juice and zest, and season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

paghetti with Lemon and Garlic Broccoli is a light, healthy, and vibrant meal that’s perfect for a quick lunch. The sautéed broccoli, infused with garlic and brightened by lemon, pairs beautifully with the pasta, creating a simple yet flavorful dish. It’s a great way to enjoy a nutritious meal that’s both filling and refreshing, ideal for when you want something satisfying but not too heavy.

cucumber and Feta Pasta with Dill

This Cucumber and Feta Pasta with Dill is a light, fresh, and tangy dish that combines the crispness of cucumber with the saltiness of feta cheese. The pasta is dressed in a simple olive oil and lemon dressing, and the dill adds a wonderful herbal note. It’s a perfect light lunch or side dish that feels refreshing and satisfying.

Ingredients:

• 200g pasta (penne or fusilli)
• 1 cucumber, diced
• 1/2 cup feta cheese, crumbled
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• 1 teaspoon fresh dill, chopped (or 1/2 teaspoon dried dill)
• Salt and pepper, to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside to cool slightly.
2. In a large bowl, combine the cooled pasta with the diced cucumber and crumbled feta cheese.
3. In a small bowl, whisk together the olive oil, lemon juice, dill, salt, and pepper to make the dressing.
4. Pour the dressing over the pasta mixture and toss everything together until well combined.
5. Chill in the refrigerator for 30 minutes before serving to allow the flavors to develop.

Cucumber and Feta Pasta with Dill is a refreshing, light, and flavorful dish that’s perfect for a warm day. The cool, crisp cucumber pairs wonderfully with the salty feta and the tangy lemon dressing. The addition of dill adds a fresh, herby twist that elevates the dish. It’s an ideal choice for a quick lunch or a side dish at a gathering, and it can easily be made ahead for meal prep.

Note: More recipes are coming soon!