Slice cucumber crosswise into twelve 1 1/2-inch pieces. Stand each piece on flat end; using melon baller, scoop out center, leaving bottom and sides intact to form cups.
Toss together pasta, olive oil, lemon juice, shallot, salt and pepper; add chives and dill. Spoon evenly into cups. Top with feta.
Tip: If desired, garnish each cucumber cup with a parsley leaf.
National Pasta Association Recipe