Cucumber Pasta Salad
A refreshing salad made with al dente pasta, crisp cucumbers, juicy cherry tomatoes, and a bright vinaigrette, perfect for summer gatherings.
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.
Notes
This salad can be made ahead of time. Hold back crumbled feta and delicate herbs for best freshness. Store in an airtight container in the fridge for up to 3-4 days.