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Cucumber and Tomato Pasta Salad

ByWendy
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Cucumber and Tomato Pasta Salad is fresh, simple, budget-friendly, and perfect for everything from summer cookouts to quick weekday lunches. I love that this recipe uses basic ingredients I usually already have on hand, but it still tastes bright and flavorful every single time.

A white dish filled with rotini pasta mixed with chopped cucumbers, cherry tomatoes, red onions, and herbs. Sliced red onion and fresh vegetables are nearby.

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I started making this pasta salad when I needed an easy side dish that didn’t take a ton of effort. Now it’s one of those recipes I throw together for potlucks, BBQs, or meal prep because everybody always goes back for seconds. Plus, it tastes even better after it chills for a bit.

If you love easy side dishes like this one, you might also enjoy Pimento Potato Salad, Kale Broccoli Salad, Grilled Chicken Pasta Salad, or Autumn Pasta Salad.

A close-up of a pasta salad with rotini, cherry tomatoes, cucumber, and red onion in a spoon, with a bowl of the salad and loose tomatoes in the background.

Why You’ll Love This Recipe

  • Easy to Make: This recipe comes together with simple pantry staples and fresh veggies.
  • Perfect for Gatherings: Great for cookouts, potlucks, picnics, and holiday dinners.
  • Budget-Friendly: Uses inexpensive ingredients while still feeling fresh and filling.
  • Make-Ahead Friendly: It tastes even better after chilling in the fridge for a little while.

Ingredients

Ingredients for a pasta salad are laid out on a white surface, including pasta, cherry tomatoes, cucumbers, red onion, parsley, olive oil, red wine vinegar, and various seasonings.
A square white dish filled with rotini pasta salad mixed with cherry tomatoes, cucumber slices, chopped red onion, and herbs. Spoons and vegetables are on the side.

Cucumber and Tomato Pasta Salad

This easy pasta salad is packed with tender pasta, fresh vegetables, and a simple homemade dressing for a fresh and flavorful side dish that’s perfect for potlucks, BBQs, and meal prep.
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 Servings
Calories: 338kcal
Author: Wendy

Equipment

  • large pot
  • colander
  • Large Mixing Bowl
  • whisk
  • cutting board
  • knife
  • measuring cups and spoons

Ingredients

  • 12 ounces rotini or bowtie pasta
  • 1 ½ cups cherry tomatoes halved
  • 1 ½ cups cucumber diced
  • ¼ cup red onion finely diced
  • ⅓ cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Instructions

  • Cook pasta according to package directions until al dente. Drain and rinse under cold water until cooled, then let it drain well.
    A glass bowl of cooked rotini pasta is surrounded by bowls of chopped tomatoes, red onion, cucumber, parsley, and a wooden spoon on a white surface.
  • In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, oregano, garlic powder, salt, and black pepper until combined.
    Bowls of chopped cucumber, cherry tomatoes, red onion, parsley, and a measuring cup of salad dressing with a whisk, arranged on a white surface.
  • In another bowl, add the cooled pasta, tomatoes, cucumber, red onion, and parsley. Toss everything together until evenly coated with dressing.
    A glass bowl with uncooked pasta, halved cherry tomatoes, diced cucumber, chopped red onion, and parsley. A wooden spoon lies beside the bowl on a white surface.
  • Chill for at least 20–30 minutes before serving to allow the flavors to blend. Toss again just before serving and adjust seasoning if needed.
    A hand pours vinaigrette dressing onto a bowl of pasta salad with rotini, cherry tomatoes, cucumbers, and red onions.

Notes

  • Chill before serving for the best flavor.
  • Dice vegetables into similar-sized pieces for even bites.
  • Stir well before serving to redistribute the dressing.
  • Taste and adjust seasoning after chilling if needed.
  • Use rotini or bowtie pasta for the best texture.

Storage:

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating
This pasta salad is best served cold, so no reheating is needed.
Freezing
Freezing is not recommended since the fresh vegetables can become watery and lose texture after thawing.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 338kcal | Carbohydrates: 47g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 213mg | Potassium: 283mg | Fiber: 3g | Sugar: 4g | Vitamin A: 325IU | Vitamin C: 12mg | Calcium: 31mg | Iron: 1mg

Wendy’s Tips

  • Cook the pasta just until al dente so it holds up well after mixing with the dressing.
  • Rinse the pasta under cold water to stop the cooking and cool it down quickly.
  • Let the pasta drain really well so the dressing doesn’t get watered down.
  • Chill the salad for at least 20 minutes before serving for the best flavor.
  • Add crumbled feta cheese for a creamy, tangy twist.
  • Toss in sunflower seeds or toasted sliced almonds for extra crunch.
  • Want more protein? Add diced grilled chicken or pepperoni slices.
  • Swap parsley for fresh basil if you want a different fresh flavor.
A bowl of rotini pasta salad with cherry tomatoes, cucumber, and chopped red onion, placed on a marble surface with a spoon, tomatoes, and half a red onion nearby.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I make pasta salad ahead of time?

Yes! This recipe is actually even better after a few hours in the fridge because the flavors have time to blend together.

How do I keep pasta salad from drying out?

If it seems dry after chilling, stir in a small splash of olive oil or vinegar before serving.

What other vegetables can I add?

Bell peppers, olives, shredded carrots, broccoli, or even avocado work great in this recipe.

How do I know when the pasta is done?

The pasta should be tender but still slightly firm in the center. Overcooked pasta can become mushy once mixed with dressing.

A bowl of cucumber tomato pasta salad with rotini, cherry tomatoes, cucumber, and red onion, garnished with herbs. Text reads: “Cucumber Tomato Pasta Salad.”.

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