Best Cucumber Pasta Salad
A crisp, tangy pasta salad that combines fresh vegetables with pasta in a light red wine vinaigrette, perfect for summer meals.
Ingredients
Pasta and Vegetables
- 8 oz pasta (fusilli or any short pasta) Short spirals catch dressing and tiny bits of vegetables.
- 1 large cucumber, diced English cucumbers are ideal; can substitute with zucchini.
- 1 cup cherry tomatoes, halved Avoid over-chopping to maintain texture.
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped Garnish with more if desired.
Dressing
- 1/4 cup olive oil Extra virgin olive oil for best flavor.
- 2 tbsp red wine vinegar Can substitute with lemon juice for a different flavor.
- Salt and pepper to taste
Instructions
Preparation
- Step 1: Cook the pasta by bringing a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until just al dente. Drain and rinse briefly under cold water.
- Step 2: In a large bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped parsley. Toss gently.
Dressing
- Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, and a pinch of salt and pepper until slightly emulsified.
- Step 4: Pour the dressing over the pasta and vegetables, and toss until everything is evenly coated.
Serving
- Step 5: Serve the salad cold or at room temperature. Refrigerate for at least 15 minutes before serving.
Notes
Chill salad for better flavor melding. Store in an airtight container for up to 3 days. For variations, consider adding feta or protein like chicken.