Picture this: it's a scorching summer day, the kind where just stepping outside feels like walking into an oven. You're craving something light, refreshing, and bursting with flavor. What comes to mind? For me, it's always this Watermelon Cucumber Pasta Salad. It's a delightful explosion of textures and tastes that perfectly captures the essence of summer. One time, my air conditioner had broken down and this salad made me feel better.
This isn't your average pasta salad. The sweetness of the watermelon pairs beautifully with the crisp, coolness of the cucumber, while the almonds add a satisfying crunch. The mint provides a fresh, aromatic lift, and the lemon-honey dressing ties everything together in a harmonious blend. Its surprisingly simple to throw together. My family begs me to make it for every barbecue!
Whether you're looking for a light lunch, a side dish for your next picnic, or a unique addition to your summer menu, this Watermelon Cucumber Pasta Salad with Almonds is a guaranteed crowd-pleaser. It's easy to make, packed with nutrients, and oh-so-delicious. So, ditch the heavy meals and embrace the freshness! What are you waiting for?
Required Equipments
- Large bowl
- Cutting board
- Chef's knife
- Pasta pot
- Colander
- Whisk
Watermelon Cucumber Pasta Salad with Almonds: Frequently Asked Questions
Watermelon Cucumber Pasta Salad with Almonds
This Watermelon Cucumber Pasta Salad with Almonds is a refreshing and flavorful summer dish that combines the sweetness of watermelon, the crispness of cucumber, and the crunch of almonds in a lemon-honey dressing. It’s the perfect light meal or side dish for hot days!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta in a colander and rinse with cold water to stop the cooking process. This is important to keep it from getting mushy!
- Prepare the watermelon and cucumber: While the pasta is cooking, cut the watermelon into small cubes, about 1/2 inch in size. Do the same with the cucumber, making sure to remove the seeds if they are large. I like using seedless cucumbers; it makes things much easier.
- Toast the almonds: In a dry skillet over medium heat, toast the sliced almonds for 3-5 minutes, or until they are lightly golden and fragrant. Watch them carefully, as they can burn quickly. Remove from the skillet and let them cool.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper. Taste and adjust the seasonings as needed. I like mine with a little extra lemon juice for a tangy kick!
- Combine the ingredients: In a large bowl, combine the cooked pasta, cubed watermelon, cucumber, toasted almonds, and chopped mint. Pour the dressing over the salad and gently toss to coat everything evenly. Be careful not to overmix, as the watermelon can become mushy.
- Chill (optional): For best flavor, chill the salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together. However, it's also delicious served immediately!
- Serve and enjoy: Garnish with a few extra mint leaves and a sprinkle of almonds before serving. This salad is perfect as a light lunch, a side dish, or even a refreshing summer snack.
📝 Notes
- For a spicier kick, add a pinch of red pepper flakes to the dressing.
- If you don't have fresh mint, you can substitute with fresh basil, but use it sparingly as the flavor is stronger.
- Feel free to add other veggies like red onion for some extra zing!
- Make sure to buy seedless watermelon; it makes this recipe easier.
🍎 Nutrition
Calories: 320 kcal
Protein: 8g
Fat: 16g
Carbohydrates: 40g
Fiber: 3g
Calcium: 50mg
