Description
Fresh Cucumber Pasta Salad is a light and refreshing dish that blends crisp cucumbers, tender pasta, and a tangy vinaigrette. Perfect for warm weather meals, picnics, or make-ahead lunches, it’s quick to prepare, versatile, and full of flavor and crunch.
Ingredients
- 8 oz pasta (rotini, bow tie, or penne)
- 1–2 cucumbers (English or Persian), thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp fresh dill or parsley, chopped
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar or red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, minced (or 1/2 tsp garlic powder)
- 1 tsp honey or sugar
- Salt and black pepper, to taste
- Optional: 1/3 cup crumbled feta cheese
- Optional: 1/4 cup olives, sliced
Instructions
- Cook the pasta until al dente according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
- While the pasta cooks, slice cucumbers and onions, and halve cherry tomatoes.
- In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, garlic, honey, salt, and pepper to make the dressing.
- In a large bowl, combine the cooled pasta, cucumbers, tomatoes, onions, and herbs.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Chill for at least 30 minutes to allow flavors to meld (optional but recommended).
- Before serving, taste and adjust seasoning. Top with feta cheese and olives if using.
Notes
- Use Greek yogurt or sour cream for a creamy version of the dressing.
- Add chickpeas, tuna, or grilled chicken for extra protein.
- Swap herbs with basil or mint for a different flavor.
- Use whole grain or gluten-free pasta as needed.
- A splash of lemon juice or pickle brine adds extra tang.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
