Cucumber and Sweet Corn Pasta Salad

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!

Course Salad
Keyword potluck recipes, summer BBQ recipes, summer salads
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 8


  • 1 lb. bow tie pasta
  • 1 tsp. kosher salt
  • 6 tbsp. olive oil, divided plus a little more for serving
  • 2 tbsp. mustard
  • 6 tbsp. fresh-squeezed lemon juice {approximately 2 lemons}
  • 1 tbsp. lemon zest
  • 2 cloves fresh garlic, finely chopped
  • 1 tsp. black pepper
  • 1 tsp. crushed red pepper flakes
  • 1 1/2 - 2 cucumbers, finely sliced and halved
  • 1 500g can sweet corn
  • 8 oz. feta cheese, crumbled
  • 3/4 cup fresh cilantro, chopped


  1. 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.

  2. 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.

  3. Combine the pasta and the cucumber and corn mixture. Cover and refrigerate for at least 1-2 hours.  

  4. Just before serving, add the cilantro and drizzle with a little bit of oil.  Toss lightly to combine.

Recipe Notes

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.