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–+ servings
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.
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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.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
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.

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