Cucumber Pasta Salad

Cucumber Pasta Salad came to the rescue one summer when I had unexpected guests and only a few ingredients to work with so I boiled some rotini tossed in crunchy cucumbers cherry tomatoes and herbs then gave it a quick olive oil drizzle and hoped for the best. To my surprise everyone raved about it and I knew I had stumbled on something simple yet crowd-pleasing.

Since that day this salad has become a must-make for potlucks picnics and casual dinners because it’s so easy to throw together and endlessly versatile. I love how the cool crisp cucumbers balance the hearty pasta and every bite feels fresh and satisfying without being heavy.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Rotini pasta – A great base that holds onto the dressing and adds satisfying texture.
• Cucumbers – Give refreshing crunch and balance to the richness of pasta.
• Cherry tomatoes – Add sweet juicy bursts of flavor and color.
• Red onion – Provides a bit of sharpness to complement the other ingredients.
• Fresh parsley – Offers bright herbal freshness that ties the salad together.
• Olive oil – Creates a light smooth dressing that coats the pasta beautifully.
• Red wine vinegar – Adds just the right tang to lift all the flavors.
• Salt – Enhances the natural flavors in each component.
• Black pepper – Gives a gentle kick and added depth.
• Tools You’ll Need
• Large pot – For boiling the pasta until al dente.
• Colander – To quickly drain and rinse the pasta.
• Sharp knife – Helps you cleanly slice all the veggies.
• Cutting board – Keeps your workspace organized and efficient.
• Mixing bowl – Where everything comes together for easy tossing.
• Measuring spoons – Perfect for portioning the oil and vinegar correctly.
• Serving spoon or tongs – Makes it easy to mix and serve without crushing the ingredients.

Instructions

Step 1:

I begin by cooking the pasta in a large pot of salted water according to package instructions then I drain and rinse it under cool water to stop the cooking process.

Step 2:

While the pasta cools I slice the cucumbers and cherry tomatoes and thinly slice the red onion.

Step 3:

In a large mixing bowl I combine the cooked pasta with the chopped vegetables and toss gently to mix.

Step 4:

I whisk together olive oil red wine vinegar salt and black pepper in a small bowl to create a quick tangy dressing.

Step 5:

I pour the dressing over the salad and toss everything gently so it’s evenly coated and flavorful throughout.

Step 6:

I like to chill the salad for 15–20 minutes before serving to let all the flavors come together beautifully.

Tips

If you want extra creaminess I sometimes stir in a spoonful of mayo or Greek yogurt. For more protein I’ll add in chickpeas or grilled chicken. And don’t be afraid to play with the herbs—I’ve tried basil and dill and both worked great.

Ways to Serve

This salad is fantastic on its own as a quick lunch or dinner but also makes a great side dish for grilled meats BBQ favorites or sandwich platters. It travels well so I often bring it to potlucks or make it ahead for meal prep.

Frequently Asked Questions

Can I make cucumber pasta salad ahead of time?

Yes and it actually tastes even better after a few hours in the fridge. Just give it a quick toss before serving.

What kind of pasta is best for cucumber pasta salad?

I love using rotini but bowties fusilli or penne all work well because they hold dressing nicely.

How long does cucumber pasta salad last?

Stored in an airtight container in the fridge it can last up to 3 days. Just note the cucumbers may release a bit of moisture over time.

See You in the Kitchen

I really hope you give this cucumber pasta salad a try! It’s a go-to favorite for me and always a hit with family and friends. Let me know how you make it your own and don’t forget to save it for your next cookout or weekday lunch plan.

Happy Cooking!

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