Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 4
- Make it ahead – this salad tastes even better after flavors meld for 2 hours
- Chill your serving bowl for an extra-refreshing summer pasta salad
- Salt and drain cucumbers first to prevent watery salad
- Cook pasta al dente as it will soften slightly in the dressing
Why This Cucumber and Tomato Pasta Salad Works
Summer heat making you crave something light yet satisfying? This Cucumber and Tomato Pasta Salad is your answer.
I’ve tested countless pasta salad recipes, and this one stands out for its perfect balance of crisp vegetables, tender pasta, and zesty dressing. The cucumber adds a refreshing crunch while the tomatoes bring a sweet-tangy punch.
Best of all? You can make it in just 25 minutes with simple ingredients you likely have right now.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 |
| Protein | 8g |
| Carbohydrates | 45g |
| Fat | 12g |
| Fiber | 4g |
| Sodium | 380mg |
What You’ll Need
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Rotini pasta | 8 oz (about 3 cups) | Or any medium pasta shape |
| English cucumber | 1 large | About 2 cups when diced |
| Cherry tomatoes | 2 cups | Halved |
| Red onion | 1/2 medium | Thinly sliced (about 1/2 cup) |
| Feta cheese | 4 oz | Crumbled |
| Fresh basil | 1/4 cup | Thinly sliced |
| Olive oil | 1/4 cup | Extra virgin recommended |
| Red wine vinegar | 3 tablespoons | |
| Dijon mustard | 1 teaspoon | |
| Garlic | 1 clove | Minced |
| Dried oregano | 1/2 teaspoon | |
| Salt | 3/4 teaspoon | Divided |
| Black pepper | 1/4 teaspoon | Freshly ground |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Large mixing bowl | For assembling salad |
| Small bowl | For making dressing |
| Cutting board & knife | For chopping vegetables |
| Measuring cups & spoons | For precise measurements |
| Whisk | For emulsifying dressing |
Possible Substitutions
- Pasta: Use whole wheat, gluten-free, or any short pasta shape
- Cucumber: Regular cucumbers work (peel and seed them first)
- Cherry tomatoes: Roma or beefsteak tomatoes, diced
- Feta cheese: Mozzarella pearls or goat cheese
- Red wine vinegar: Lemon juice or apple cider vinegar
Step-by-Step Instructions for Beginners
Preparation Phase
- Set up your kitchen workspace
- Clear your countertop to create enough room for chopping and mixing
- Place a damp paper towel or kitchen towel under your cutting board to prevent slipping
- Take all ingredients out of the refrigerator so they can come to room temperature (except feta cheese)
- Fill a large pot with water (about 3/4 full) and place it on the stove
- Place a colander in the sink ready for draining the pasta
- Prepare the cucumber properly
- Wash the cucumber under cool running water
- Using a sharp knife, trim off both ends of the cucumber
- Cut the cucumber in half lengthwise
- Cut each half lengthwise again to make quarters
- Cut across the quarters to make 1/2-inch dice (aim for pieces roughly the size of a sugar cube)
- Transfer the diced cucumber to a colander placed over a bowl
- Sprinkle with 1/4 teaspoon salt, tossing gently with your hands to distribute
- Let the cucumber pieces sit and drain for 10 minutes (this draws out excess moisture)
- After 10 minutes, gently pat dry with paper towels
- Prepare the tomatoes
- Rinse cherry tomatoes under cool water
- Place them on your cutting board, stem side down
- Using a sharp knife, carefully slice each tomato in half
- If tomatoes are rolling around, try placing the flat side of your knife blade over several tomatoes at once, then carefully slice through
- Place halved tomatoes in a bowl, being careful not to crush them
- Prepare the red onion
- Peel the outer skin off half of a red onion
- Place the flat side down on your cutting board for stability
- Make thin slices from top to bottom, about 1/8-inch thick
- Stack a few slices at a time and cut them in half to make half-moon shapes
- Place sliced onions in a small bowl
- TIP: If you find raw onion too strong, place sliced onions in a bowl of ice water for 10 minutes, then drain and pat dry
- Prepare the garlic and basil
- Peel the papery skin off 1 garlic clove
- Place the flat side of your knife on the garlic and press firmly to crush it slightly
- Finely chop the crushed garlic until it’s in very small pieces
- For the basil, stack 5-6 leaves on top of each other
- Roll them up tightly like a cigar
- Slice across the roll to create thin ribbons (this technique is called “chiffonade”)
- Repeat with remaining basil leaves
Cooking Phase
- Cook the pasta properly
- Turn the heat to high under your pot of water
- When you see large bubbles breaking the surface consistently, the water is boiling
- Add 1 tablespoon of salt to the boiling water (it should taste like sea water)
- Carefully add the 8 oz of pasta to the water
- Immediately stir with a long spoon to prevent sticking
- Set a timer according to the package directions for al dente pasta (usually 8-10 minutes)
- Every 2-3 minutes, gently stir the pasta
- Test for doneness: About 1 minute before the timer ends, remove a piece of pasta with a spoon, allow it to cool slightly, and taste it
- The pasta should be tender but still slightly firm when bitten (this is “al dente”)
- Once done, turn off the heat
- Draining technique: Carefully pour the pasta into the colander in the sink (keep your face away from the steam)
- Immediately rinse with cold running water, tossing gently with your hands to cool it down
- Shake the colander several times to remove excess water
- Let the pasta drain completely for 2-3 minutes, shaking occasionally
Assembly Phase
- Make the dressing step by step
- In a small bowl, add 1/4 cup olive oil
- Add 3 tablespoons red wine vinegar
- Add 1 teaspoon Dijon mustard
- Add all the minced garlic
- Add 1/2 teaspoon dried oregano
- Add the remaining 1/2 teaspoon salt
- Add 1/4 teaspoon black pepper
- Whisk everything together starting slowly, then increasing speed
- Whisking technique: Hold the bowl slightly tilted with your non-dominant hand, whisk vigorously with your dominant hand in a circular motion
- Continue whisking until the mixture looks well combined and slightly thickened (about 30 seconds)
- TIP for beginners: If the dressing separates while sitting, simply whisk again before using
- Combine all ingredients carefully
- Make sure your large mixing bowl is completely dry
- Add the well-drained pasta to the bowl, spreading it out evenly
- Add the drained and dried cucumber pieces
- Add the halved cherry tomatoes
- Add the sliced red onion
- Dressing step: Give your dressing one final whisk, then pour it evenly over all ingredients
- Using two large spoons or spatulas, gently lift and fold the ingredients from the bottom of the bowl up and over
- Continue this gentle folding motion, turning the bowl as you go, until all ingredients are evenly coated with dressing (about 20-30 seconds)
- Be careful not to stir too aggressively or you might break the tomatoes
- Add the cheese and basil
- Sprinkle the crumbled feta cheese evenly over the salad
- Scatter the basil ribbons across the top
- Using the same gentle folding motion, incorporate the feta and basil into the salad with just 4-5 folds
- Cheese tip: Cold feta crumbles more easily, so keep it refrigerated until ready to use
Finishing Phase
- Final touches for serving
- Take a small spoonful and taste the salad
- If needed, add a pinch more salt or a few grinds of black pepper
- Visual check: Ensure the dressing is coating all ingredients evenly
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the salad
- Refrigerate for at least 30 minutes, ideally 2 hours (this helps flavors develop)
- Before serving: Remove from refrigerator and let stand for 5 minutes
- Gently toss once more with your clean hands or large spoons
- Transfer to individual serving bowls or plates
- Optional garnish: Sprinkle a few extra basil ribbons and a light drizzle of olive oil on top
Troubleshooting
- Watery salad?
- Did you salt and drain the cucumbers? This step is essential
- Try draining the pasta more thoroughly next time
- Place paper towels in the bottom of the serving bowl to absorb excess moisture
- Pasta clumping together?
- Make sure to stir immediately after adding pasta to boiling water
- Rinse with cold water right after draining
- Toss with a small drizzle of olive oil if pasta sits before mixing
- Dressing won’t stay mixed?
- Whisk more vigorously and longer to properly emulsify
- Add an extra 1/4 teaspoon of Dijon mustard (helps bind oil and vinegar)
- Make dressing right before using
- Flavors bland?
- Let salad sit longer in refrigerator (at least 2 hours is ideal)
- Add an extra pinch of salt and fresh ground pepper
- Add a small squeeze of fresh lemon juice to brighten flavors
Variations & Substitutions
Mediterranean Version
- Add 1/2 cup kalamata olives, pitted and halved
- Include 1 cup marinated artichoke hearts, drained and quartered
- Substitute lemon juice for red wine vinegar
- Add 1 tablespoon chopped fresh oregano
Protein-Packed Version
- Add 2 cups diced grilled chicken (cook chicken to 165°F internal temperature)
- Include 1 can (15 oz) chickpeas, drained, rinsed and dried
- Swap feta for cubed mozzarella (1/2-inch cubes)
- Add 1 diced avocado just before serving
Gluten-Free Version
- Use gluten-free pasta (check cooking time as it may differ)
- Be extra careful not to overcook gluten-free pasta (test frequently)
- Add extra vegetables for more bulk
- Include 1 cup diced bell peppers for added crunch
Storage & Reheating
- Storage: Keep refrigerated in an airtight container for up to 3 days
- Before serving again: Remove from refrigerator 15 minutes before serving
- Refresh leftovers: Add a splash of olive oil (1 teaspoon) and vinegar (1/2 teaspoon) to revive if pasta has absorbed dressing
- Texture note: The cucumber will soften slightly after day 1, but flavor will improve
- Not recommended for freezing as vegetables will become mushy
Safety Notes & Tips
- Food safety: Don’t leave salad at room temperature for more than 2 hours (1 hour if temperature is above 90°F)
- Proper handwashing: Wash hands thoroughly with soap and water before handling ingredients
- Cross-contamination: Use separate cutting boards if also preparing meat for another dish
- For picnics: Keep chilled in cooler with ice packs, store in shade
- Prep-ahead tip: Cook pasta and chop vegetables up to a day ahead, but combine just before serving for best texture
- Serving suggestion: Pair with grilled chicken or fish for a complete meal
- Make it a meal prep: Divide into four individual containers for quick lunches
- Beginner warning: Be extra careful when draining hot pasta to avoid steam burns
