Cucumber Pasta Salad is a delightful blend of cool, crisp cucumbers and tender pasta, making it a perfect dish for warm days. This salad is light yet filling, offering a refreshing twist on traditional pasta salads. With a zesty dressing and fresh vegetables, it’s a wholesome choice that’s both tasty and nourishing.
I often prepare Cucumber Pasta Salad for our family picnics or as a quick lunch option during the summer. It’s a dish that everyone enjoys, thanks to its vibrant flavors and satisfying texture. The combination of cucumbers and pasta, dressed in a tangy vinaigrette, brings a burst of freshness that’s simply irresistible.
Cucumber Pasta Salad
Ingredients
- 2 cups pasta such as rotini or bowtie
- 1 large cucumber thinly sliced
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/4 cup fresh dill chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool, then transfer to a large mixing bowl.
- Prepare the vegetables: While the pasta is cooking, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Add them to the bowl with the pasta.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Assemble the salad: Pour the dressing over the pasta and vegetables. Add the chopped dill and toss everything together until evenly coated.
- Serve: Refrigerate the salad for at least 10 minutes to let the flavors meld, or serve immediately for a fresh, crisp taste.
Notes
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Vitamin C: 10%
- Vitamin K: 25%
- Iron: 6%
- Calcium: 3%
- Potassium: 8%
Number of Servings: 4
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Cuisine: Fusion
Ingredients:
- 2 cups pasta (such as rotini or bowtie)
- 1 large cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh dill, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Equipment/Utensils:
- Large pot
- Colander
- Mixing bowl
- Whisk
- Knife
- Cutting board
Preparation Steps:
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool, then transfer to a large mixing bowl.
- Prepare the vegetables: While the pasta is cooking, slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Add them to the bowl with the pasta.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Assemble the salad: Pour the dressing over the pasta and vegetables. Add the chopped dill and toss everything together until evenly coated.
- Serve: Refrigerate the salad for at least 10 minutes to let the flavors meld, or serve immediately for a fresh, crisp taste.
Nutritional Information (per serving):
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
Vitamins and Minerals (per serving):
- Vitamin C: 10%
- Vitamin K: 25%
- Iron: 6%
- Calcium: 3%
- Potassium: 8%
Cucumber Pasta Salad is an ideal dish for those who love a mix of textures and flavors. It’s easy to prepare and packed with fresh ingredients, making it a great addition to any meal or gathering. Whether you’re looking for a light lunch or a side dish for a barbecue, this salad is sure to please!
