• Cooking Time:
  • Servings:
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  • 2 whole euro cucumbers, peel, cut into 3/4" sections
  • Mediterranean Filling:
  • 1 box of pasta di peppe
  • 1/2 cup of balsamic vinegar
  • 1/3 cup of olive oil
  • 2T of capers
  • 1/3 cup green onions, chopped
  • 1/3 cup black olives, chopped
  • 1/3 cup red onions, small dice
  • 1/4 cup goat cheese or feta
  • 1/3 cup parmesan cheese
  • Garnish: fresh chopped parsley


  • Take euro cucumber, peel both. Cut into 1/2" sections. With melon baler, scoop out inside (hollow out), leaving bottom of cucumber in tact. Place on baking tray. Place in fridge for several hours.
  • Make pasta according to package instructions. Drain and rinse in cold water.
  • In bowl, combine vinegar, capers,green onions, black olives, red onions. Add pasta and incorporate all together. Add olive oil, goat cheese and parmesan cheese. Add salt and pepper to taste. Mix.
  • Take cucumber cups and fill each one with a tablespoon of pasta mixture. Place in fridge until you serve. Garnish with fresh chopped parsley and sea salt.

Categories: Appetizer  Mediterranean 
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