The first time I made this cucumber pasta salad, it disappeared within minutes at a backyard barbecue.
It’s the kind of dish that manages to be both light and satisfying at the same time.
Crisp cucumber, juicy cherry tomatoes, and a bright vinaigrette make this a go-to for hot-weather meals.
This version is fast, forgiving, and perfect for potlucks, picnics, or an easy weeknight side.
It plays well with add-ins like feta or olives — optional, but treacherous for those who love briny bites.
Keep reading for why this works, exact steps, pro tips, and smart variations to make it your own.
Why You’ll Love This Recipe
- Fast to make: ready in about 30–40 minutes including chilling time.
- Refreshing and bright: cooling cucumbers and citrusy dressing fight summer heat.
- Crowd-pleasing: mild enough for kids, flavorful enough for adults.
- Highly adaptable: swap proteins, cheeses, or herbs to suit diets and seasons.
The texture is key here: al dente pasta gives the salad a chewy backbone while diced cucumber and bell pepper add a crisp, watery crunch.
Halved cherry tomatoes provide bursts of sweet acidity that balance the salty bite of feta and olives.
The dressing clings to rotini or penne, coating spirals and tubes so every bite has some tang and oil — but not so much that the salad becomes heavy.
“This was my go-to potluck recipe all summer — so easy and never bland. Even my picky husband asked for seconds!” — 5★ reader review
Key Ingredients
Cucumber (1 large, diced): Cucumbers bring cooling texture and mild flavor.
Choose a firm, seedless English cucumber if you want fewer watery seeds; Persian cucumbers are also a great pick because they stay crisp longer.
Pasta (8 ounces, rotini or penne): The pasta is the vehicle for the dressing and veggies.
Short shapes like rotini or penne trap dressing and herbs in their crevices; use a trusted brand like Barilla or De Cecco for consistent al dente texture.
Olive oil & apple cider vinegar (⅓ cup olive oil, 2 tbsp apple cider vinegar): The dressing is simple but essential.
A fruity extra-virgin olive oil and a good-quality apple cider vinegar (or swap with red wine vinegar) make the dressing pop; whisk until slightly emulsified so it coats evenly.
Feta cheese (½ cup, optional): Feta adds a savory, tangy creaminess that contrasts with the cucumber.
Look for block feta from a reputable brand and crumble by hand for better texture; if you want less salt, rinse briefly in cool water and drain.
Full ingredient list:
- 8 ounces pasta (rotini or penne)
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, finely chopped
- 1 bell pepper, diced (any color)
- ¼ cup fresh parsley, chopped
- ½ cup feta cheese, crumbled (optional)
- ½ cup olives, sliced (optional)
- ⅓ cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Cook the pasta
In a large pot of salted, boiling water, cook the pasta according to package instructions until al dente.
Drain and rinse under cold water to stop the cooking process and remove excess starch.
Pro Tip: Use a generous pinch of salt in the boiling water; the pasta should taste slightly seasoned on its own.
Step 2: Prepare the vegetables
While the pasta cooks, chop the cucumber, halve the cherry tomatoes, finely chop the red onion, and dice the bell pepper.
Place the vegetables in a large mixing bowl so you can combine everything quickly once the pasta is ready.
Pro Tip: If your cucumber is very watery, scoop out seeds or pat diced pieces dry on paper towels to prevent a soggy salad.
Step 3: Mix the dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, dried oregano, salt, and pepper until well combined.
Taste and adjust: a little more lemon brightens it, a pinch more salt can pull flavors together.
Pro Tip: Whisk vigorously or use a small jar to shake the dressing so it emulsifies and clings to the pasta.
Step 4: Combine ingredients
Add the cooked and cooled pasta to the bowl with the vegetables.
Pour the dressing over the mixture and toss to combine thoroughly so every piece is lightly coated.
Pro Tip: Toss gently to keep tomatoes intact and to distribute dressing evenly without bruising the vegetables.
Step 5: Add feta and olives
If using, gently fold in the crumbled feta cheese and sliced olives.
Add them last to preserve their texture and to prevent the feta from dissolving into the dressing.
Pro Tip: If feeding kids or picky eaters, serve feta and olives on the side so guests can add to taste.
Step 6: Chill
Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes.
Chilling lets the flavors meld and the dressing mellow into the pasta and vegetables.
Pro Tip: For best flavor development, chill 1–2 hours; if you’re short on time, 30 minutes still delivers a great result.
Step 7: Serve
Once chilled, give the salad a quick toss and serve it cold or at room temperature.
This salad holds well on a buffet and pairs beautifully with grilled meats or as a vegetarian main with toasted bread.
Pro Tip: Garnish with extra parsley or a sprinkle of oregano just before serving for a fresh aromatic finish.
By following these steps, you’ll create a refreshing Cucumber Pasta Salad that will impress your family and friends!
Expert Tips for Success
-
Cook pasta al dente: Overcooked pasta becomes mushy when chilled.
Aim for one minute less than the package time, then test a piece before draining. -
Salt your water well: The pasta should taste lightly seasoned straight from the pot.
A good rule is 1–1.5 tablespoons kosher salt per gallon of water. -
Cool the pasta quickly: Rinsing under cold water stops carryover cooking and cools the pasta to accept the vinaigrette.
Rinsing also removes extra starch that can bind into a gummy coating. -
Control cucumber moisture: If your cucumber seems especially watery, deseed it or salt it lightly and let it sit on a paper towel for 10 minutes, then pat dry.
This prevents excess liquid from watering down the dressing. -
Emulsify the dressing: Whisk or shake the dressing into a slightly creamy emulsion so it clings to the pasta and veggies.
If the dressing separates after chilling, re-whisk gently before tossing. -
Layer flavors carefully: Add delicate herbs and feta at the end to preserve freshness.
Hearty ingredients like olives or roasted peppers can go in earlier. -
Make it ahead strategically: The salad can be made 8–24 hours ahead, but hold back delicate ingredients (feta, fresh herbs) if you want them brighter at serving.
Toss them in right before serving for maximum contrast. -
Equipment choice: Use a large mixing bowl and a flexible spatula to toss without smashing tomatoes.
A slotted spoon helps transfer pasta without excess water. -
Adjust acidity: Taste after chilling and add a splash more lemon or vinegar if the flavors become muted.
Cold temperatures can dull acid, so a light brightening is often needed. -
Avoid freezer mistakes: Cucumber and tomato texture degrades when frozen; plan to refrigerate rather than freeze the finished salad.
Storage & Freezing
Fridge storage: Transfer to an airtight container and refrigerate up to 3–4 days.
Keep the salad cold and covered; minor flavor changes are normal, but it will still be tasty day 2 and 3.
Separate components to extend life: Store cooked pasta and dressing separately for up to 4 days; chop veggies fresh the day you serve for the crispiest texture.
If you plan to make this as meal prep, assemble right before eating when possible.
Freezer guidance: I do not recommend freezing the finished salad.
Cucumbers and tomatoes become mushy when thawed, and the texture will be compromised.
Freezing workaround: You can freeze cooked pasta alone for up to 2 months.
When ready to use, thaw in the fridge, rinse under cool water, and refresh with fresh vegetables and dressing.
Reheating: This salad is best served cold or at room temperature.
If you must warm it, remove delicate ingredients (feta, herbs) and gently warm the pasta alone in a skillet with a splash of olive oil, then reassemble with fresh veggies.
Variations & Substitutions
Mediterranean boost: Add chopped artichoke hearts, sun-dried tomatoes, and a handful of capers.
Swap apple cider vinegar for red wine vinegar and toss in fresh basil for a richer Mediterranean profile.
Protein add-in: Fold in shredded rotisserie chicken, canned tuna, or chickpeas for a heartier main-dish salad.
Drizzle a little extra lemon if adding canned proteins to cut through richness.
Vegan swap: Omit the feta and olives, and add toasted pine nuts or roasted chickpeas for texture.
Replace olive oil with avocado oil if you prefer a milder flavor.
Herb-forward: Replace parsley with a combination of dill and mint for a fresh, summery twist.
Mint pairs particularly well with cucumber and lemon for a bright, unexpected flavor.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes — you can assemble the salad 8–24 hours ahead. For best texture, hold back crumbled feta and delicate herbs and add them just before serving.
If making more than a day ahead, consider storing pasta and dressing separately.
How do I prevent the salad from becoming soggy?
Cook pasta al dente and rinse it under cold water to remove starch.
Deseed or pat cucumbers dry if they are watery, and avoid over-dressing; add dressing gradually and toss lightly.
What pasta shape works best?
Short shapes with ridges or crevices like rotini, penne, fusilli, or farfalle trap dressing and tiny bits of veggie, delivering balanced bites.
Avoid long strands like spaghetti unless you like a very different texture.
Can I replace apple cider vinegar with something else?
Yes — red wine vinegar or white wine vinegar are excellent substitutes.
Lemon juice can also be used for a brighter, citrus-forward flavor.
Is this salad suitable for picnics?
Absolutely — it travels well and can be served cold or at room temperature.
Keep it chilled until serving and don’t forget a serving utensil; the dressing can settle, so give it a quick toss before plating.
Final Thoughts
This Cucumber Pasta Salad is simple, vibrant, and built for summer gatherings.
It’s forgiving to make and easy to adapt to what you have on hand.
Please leave a star rating in the recipe card below and pin this to your summer recipes board on Pinterest.
Conclusion
If you want more pasta salad inspiration, check out this Easy Pasta Salad Recipe from Love and Lemons for another bright, vegetable-forward version.
For a Mediterranean take with similar ingredients, see The Best Mediterranean Pasta Salad (with Cucumbers, Tomatoes …).
If you like the idea of adding bacon and ranch for a richer version, try the Cucumber Bacon Ranch Pasta Salad Recipe (20 Minutes, Make …) for a quick twist.
For broader cucumber-centered recipe ideas to pair with this salad, explore 60 Best Cucumber Recipes from Chilled Soup to Gazpacho.
Cucumber Pasta Salad
Ingredients
Pasta and Vegetables
- 8 ounces pasta (rotini or penne) Short shapes like rotini or penne trap dressing and herbs.
- 1 large cucumber, diced Use firm, seedless English cucumber or Persian cucumbers.
- 1 cup cherry tomatoes, halved Provides bursts of sweet acidity.
- ½ medium red onion, finely chopped
- 1 bell pepper, diced (any color)
- ¼ cup fresh parsley, chopped Adds a fresh touch.
Dressing and Optional Add-ins
- ⅓ cup olive oil Use fruity extra-virgin olive oil.
- 2 tablespoons apple cider vinegar Can be substituted with red wine vinegar.
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- ½ cup feta cheese, crumbled (optional) Look for block feta for better texture.
- ½ cup olives, sliced (optional)
Instructions
Cooking the Pasta
- In a large pot of salted, boiling water, cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Use a generous pinch of salt in the boiling water; the pasta should taste slightly seasoned on its own.
Preparing the Vegetables
- While the pasta cooks, chop the cucumber, halve the cherry tomatoes, finely chop the red onion, and dice the bell pepper.
- Place the vegetables in a large mixing bowl.
- If your cucumber is very watery, scoop out seeds or pat diced pieces dry on paper towels.
Mixing the Dressing
- In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, dried oregano, salt, and pepper until well combined.
- Taste and adjust the seasoning as necessary.
Combining Ingredients
- Add the cooked and cooled pasta to the bowl with the vegetables.
- Pour the dressing over the mixture and toss to combine thoroughly.
Adding Optional Ingredients
- If using, gently fold in the crumbled feta cheese and sliced olives.
Chilling the Salad
- Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes.
Serving the Salad
- Once chilled, give the salad a quick toss and serve it cold or at room temperature.
