There is something so delightfully refreshing and effortlessly delicious about this Cucumber Pasta Salad Recipe that it quickly becomes a go-to for sunny days, casual get-togethers, or anytime you want a burst of fresh flavor on your plate. Crisp cucumber slices meet tender rotini pasta and juicy cherry tomatoes, all tossed in a tangy, garlicky dressing with hints of dill and creamy feta, creating a harmony of textures and tastes that will have you reaching for seconds. This salad is not only pleasing to the palate but also a vibrant, colorful dish that brings brightness to any meal.
Ingredients You’ll Need
This Cucumber Pasta Salad Recipe shines because of its simple, fresh ingredients that each play a crucial role in balancing texture, flavor, and visual appeal. From the crunch of cucumber to the creamy feta and aromatic dill, everything combines to make a salad that’s as pretty as it is tasty.
- 8 oz rotini pasta: The perfect spiral shape captures dressing and bits of veggies beautifully.
- 1 large English cucumber (thinly sliced): Adds crisp freshness and a cool, juicy bite.
- 1 cup cherry tomatoes (halved): Brings a burst of sweetness and vibrant color.
- 1/4 red onion (thinly sliced): Offers a subtle sharpness to balance the creaminess.
- 1/2 cup crumbled feta cheese: Delivers tangy, creamy richness and salty depth.
- 1/4 cup chopped fresh dill: Bright and herbaceous, it lifts the whole salad.
- 1/3 cup olive oil: Smooth base for the dressing, adding fruity richness.
- 2 tablespoons red wine vinegar: Imparts a delicate acidity that zings through.
- 1 tablespoon lemon juice: Fresh citrusy brightness that complements the cucumbers.
- 1 teaspoon Dijon mustard: Adds a subtle peppery hint to the dressing.
- 1 clove garlic (minced): Gives a savory punch without overpowering.
- Salt and black pepper (to taste): Essential seasoning to bring all flavors together.
How to Make Cucumber Pasta Salad Recipe
Step 1: Cook the Pasta
Start by boiling the rotini pasta until it’s perfectly al dente—cooked through but still with a slight bite. This texture is key because it holds up beautifully when mixed with fresh vegetables and dressing. Once cooked, drain the pasta and rinse it under cold water to stop the cooking and cool it down, which also prevents it from sticking together and getting mushy.
Step 2: Prepare the Dressing
While the pasta cools, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper in a large bowl. This dressing is zesty and fragrant, designed to coat the pasta and veggies evenly, binding all the flavors into one bright, harmonious dish.
Step 3: Combine Salad Ingredients
In your large bowl with the dressing, add the cooled pasta, thinly sliced cucumber, halved cherry tomatoes, red onion slices, fresh dill, and crumbled feta. Gently toss everything to ensure every bite gets a bit of everything and is beautifully coated with the dressing.
Step 4: Chill for Best Flavor
For optimal taste, cover the salad and chill it in the refrigerator for at least 30 minutes. This resting time allows the flavors to meld and the dressing to soak into the pasta and vegetables, giving you a well-rounded, delicious experience every time you serve it.
How to Serve Cucumber Pasta Salad Recipe
Garnishes
To add that final touch, sprinkle a few extra fresh dill sprigs or some additional crumbled feta on top just before serving. A light drizzle of olive oil or a squeeze of fresh lemon can also brighten the flavors and make the salad look irresistible.
Side Dishes
This salad pairs wonderfully with grilled chicken or fish, making it a perfect light companion for summer barbecues or casual dinners. It also stands out alongside crusty bread, or as part of a vegetarian spread with hummus and roasted veggies.
Creative Ways to Present
Serve this salad in individual mason jars for portable picnics, or layer it in a clear glass bowl to showcase the vibrant colors. You might also stuff it into pita pockets with some extra herbs for a fun, handheld lunch option.
Make Ahead and Storage
Storing Leftovers
This Cucumber Pasta Salad Recipe keeps beautifully in the fridge for up to two days. Store it in an airtight container to maintain freshness. For the best texture, consider adding the feta cheese just before serving if you prefer it firmer.
Freezing
Because of the fresh vegetables and dressing, this pasta salad isn’t ideal for freezing, as the cucumbers and tomatoes can become watery and lose their crispness upon thawing. It’s best enjoyed fresh or refrigerated for a short time.
Reheating
This salad is designed to be enjoyed cold or at room temperature, so reheating is not necessary. If your pasta salad has chilled too long in the fridge, just let it sit out for 10 to 15 minutes before serving to take off the chill and allow the flavors to shine.
FAQs
Can I use other types of pasta for this salad?
Absolutely! While rotini is great for gripping the dressing, short pasta like farfalle, penne, or fusilli also work wonderfully. Just make sure to cook it al dente and rinse under cold water to keep the right texture.
Is it possible to make this salad vegan?
Yes, you can easily make this dish vegan by swapping the feta cheese for a plant-based alternative or simply omitting it. The rest of the ingredients are naturally vegan, and the dressing will still provide plenty of flavor.
Can I add protein to make it a full meal?
Definitely! Add grilled chicken, shrimp, or chickpeas for a satisfying boost of protein. These additions pair naturally with the fresh, tangy flavors of the salad.
How long before serving should I toss the salad?
For the best flavor and texture, toss the salad and let it chill for at least 30 minutes. This allows the dressing to infuse into the pasta and veggies, making every bite perfectly balanced and delicious.
What’s the best way to keep the cucumber crunchy?
Using an English cucumber and slicing it thin helps retain crunch. Rinsing the cured vegetables with cold water after slicing can also remove excess moisture. Adding the cucumber just before chilling the salad helps keep its crispness intact.
Final Thoughts
If you’re in search of a pasta salad that’s fresh, flavorful, and a total crowd-pleaser, this Cucumber Pasta Salad Recipe is a no-brainer. It’s easy to prepare, full of vibrant tastes and textures, and perfectly versatile for any occasion. I’m excited for you to try it and see how quickly it becomes a favorite in your recipe collection!
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Cucumber Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and easy-to-make Cucumber Pasta Salad that combines al dente rotini pasta with crisp cucumbers, juicy cherry tomatoes, tangy feta cheese, and a zesty vinaigrette dressing. Perfect as a light side dish for summer gatherings or any casual meal.
Ingredients
Pasta and Vegetables
- 8 oz rotini pasta (or your favorite short pasta)
- 1 large English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
Dressing and Toppings
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh dill
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package directions until al dente, usually about 8-10 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool the pasta.
- Prepare the Dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until the dressing is well combined and emulsified.
- Combine Salad Ingredients: Add the cooled pasta to the bowl with the dressing. Then add the sliced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh dill, and crumbled feta cheese.
- Toss and Chill: Gently toss everything together until all ingredients are evenly coated with the dressing. Taste the salad and adjust seasoning with additional salt or pepper if needed.
- Refrigerate Before Serving: Cover the salad and chill it in the refrigerator for at least 30 minutes to allow the flavors to meld and enhance. Serve cold for the best taste and texture.
Notes
- You can substitute Greek yogurt for part of the olive oil to make the dressing creamier.
- This salad can be prepared a day ahead and stored in the refrigerator.
- For firmer feta, add it just before serving to keep it from becoming too soft.
