Cucumber Pasta Salad Recipe
Introduction
This refreshing Cucumber Pasta Salad combines tender pasta with crisp cucumbers and a flavorful dressing. It’s a perfect light dish for warm days or a vibrant side to your favorite meals.
Ingredients
- 2 cups pasta (such as rotini or penne)
- 1 large cucumber, thinly sliced
- ½ cup dressing (vinaigrette or creamy dressing of choice)
Instructions
- Step 1: Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water to cool it down.
- Step 2: In a large bowl, toss the cooked pasta with the sliced cucumbers and your chosen dressing until everything is evenly coated.
Tips & Variations
- For extra flavor, add fresh herbs like dill or basil to the salad.
- Use Greek yogurt-based dressing for a creamy and tangy twist.
- Include cherry tomatoes or red onion slices for added color and bite.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. Toss gently before serving to redistribute the dressing. Best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like fusilli, farfalle, or macaroni works well in this salad.
Should I peel the cucumber?
Peeling is optional; keeping the skin adds extra crunch and nutrients, but peel it if you prefer a milder flavor.
PrintCucumber Pasta Salad Recipe
A refreshing and light cucumber pasta salad featuring tender cooked pasta tossed with crisp cucumbers and a flavorful dressing, perfect for a quick lunch or a side dish at summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Pasta
- 8 ounces pasta (such as penne or rotini)
Cucumbers
- 2 medium cucumbers, thinly sliced
Dressing
- 1/4 cup olive oil
- 2 tablespoons white vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or sugar
- Salt and freshly ground black pepper to taste
- 1 clove garlic, minced (optional)
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process and cool it for the salad.
- Prepare the cucumbers: While the pasta cooks, thinly slice the cucumbers. You may peel them if desired, but keeping the skin adds texture and nutrients.
- Make the dressing: In a small bowl, whisk together the olive oil, white vinegar or lemon juice, Dijon mustard, honey, salt, pepper, and minced garlic if using. Adjust the seasoning to your taste.
- Toss the salad: In a large mixing bowl, combine the cooled pasta, sliced cucumbers, and dressing. Toss gently to coat everything evenly. Sprinkle fresh dill on top if using for added flavor.
- Chill and serve: Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or light meal.
Notes
- Use pasta shapes like penne, rotini, or farfalle that hold dressing well.
- For a creamier salad, add a dollop of Greek yogurt or mayonnaise to the dressing.
- Add chopped red onions or cherry tomatoes for extra color and flavor.
- The salad keeps well for up to 2 days in the refrigerator.
- Feel free to substitute fresh herbs like parsley or basil for dill.
Keywords: cucumber pasta salad, summer salad, easy pasta salad, vegetarian pasta salad, cucumber recipes, picnic salad
