This flavorful cucumber and sweet corn pasta salad recipe will be a hit at your next summer BBQ or potluck. Perfect for a nice, light lunch too!
Cook pasta in a large pot according to package directions. Drain and rinse with cold water. Return to the pot and toss with 2 tablespoons of oil. Set aside.
Whisk the mustard, lemon juice, lemon zest, garlic, salt, pepper, and crushed red pepper together in a large bowl. Whisk in the remaining 4 tablespoons of oil. Add the cucumbers, corn, and feta, and toss to coat.
Combine the pasta and the cucumber and corn mixture. Cover and refrigerate for at least 1-2 hours.
Just before serving, add the cilantro and drizzle with a little bit of oil. Toss lightly to combine.
If you're going to be grilling, grilled corn is a tasty alternative to the canned corn.
Leftovers will stay fresh for approximately 2 days if refrigerated. If you're just using this as a side dish for a family of 4, you may want to halve the recipe.