Introduction
Have you ever been at a summer barbecue or a casual potluck and thought, “Man, I wish I had something simple yet ridiculously tasty to bring”? If so, say hello to cucumber tomato pasta salad—a dish that’s as easy to make as it is to enjoy. In fact, this salad is my go-to for everything. Not only is it fresh and colorful, but it also just screams “bring on the good vibes!”
What makes it so special? To begin with, it’s the ingredients—juicy tomatoes, crisp cucumbers, perfectly cooked pasta, and a zippy dressing that ties it all together. Moreover, it’s the kind of recipe that doesn’t require a ton of fancy ingredients or complicated steps. Simply grab a few pantry staples, add some fresh produce, and before you know it, you’re on your way to salad greatness.
But wait—it gets better. This salad isn’t just a summer thing. Sure, it shines brightest under the sun, paired with a cold drink and some grilled chicken, but let’s be real: this baby is versatile enough to show up at your Thanksgiving table, too. Trust me, once you’ve tasted it, you’ll find every excuse to make it year-round.
Fresh Ingredients in Cucumber Tomato Pasta Salad
One of the best things about this cucumber tomato pasta salad is its simplicity—no complicated shopping lists or specialty ingredients. Here’s exactly what you’ll need to make this fresh and tasty dish:
For the Salad
- 2 cups cooked pasta (rotini, penne, or farfalle work best)
- 1 ½ cups diced cucumbers (about 1 large cucumber, peeled if preferred)
- 1 ½ cups cherry or grape tomatoes (halved)
- ½ cup thinly sliced red onion (about half a medium onion)
- ¼ cup chopped fresh parsley (or basil for a more fragrant twist)
For the Dressing
- 3 tablespoons olive oil (extra virgin is best for flavor)
- 2 tablespoons red wine vinegar (or apple cider vinegar for a milder taste)
- 1 teaspoon Dijon mustard (optional, for a tangy kick)
- 1 garlic clove, minced (or ¼ teaspoon garlic powder)
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper (to taste)
Optional Add-Ins to Enhance Your Tomato Cucumber Pasta Salad
- ¼ cup crumbled feta cheese (for a Mediterranean flair)
- ¼ cup kalamata olives (sliced, for a salty, briny bite)
- 1 cup cooked chickpeas (for a protein boost)
- ½ avocado, diced (for a creamy twist)
If you’re looking to try similar creamy recipes, check out this delightful Creamy Coconut Shrimp Recipe for another flavorful option.
Ingredient Notes
- Pasta: You can use any short pasta shape you like, but make sure it’s cooked al dente. Overcooked pasta won’t hold up well in this salad.
- Tomatoes: Cherry or grape tomatoes are the sweetest and easiest to work with, but Roma or beefsteak tomatoes work, too—just dice them small.
- Cucumbers: Persian or English cucumbers are ideal since they’re seedless and have thin skins, but any variety works in a pinch.
- Dressing: If you’re feeling fancy, whisk the dressing together in a mason jar—it makes it super easy to shake and store.
How to Make Cucumber Tomato Pasta Salad Step-by-Step
Now that we’ve got all the ingredients ready, let’s break this down into simple, foolproof steps. Don’t worry—it’s super quick and easy, so even if you’re short on time (or energy), you’ll have this salad whipped up in no time.
1. Boil the Pasta
Start by bringing a pot of salted water to a boil. Toss in your pasta (about 2 cups dry), and cook it according to the package instructions—but wait! You want it al dente, which just means firm to the bite. Nobody likes mushy pasta in a salad, trust me.
- Pro Tip: Save a little pasta water (about 2 tablespoons) before draining. It can help make the dressing extra smooth if needed.
Once it’s cooked, drain the pasta and rinse it under cold water. This stops the cooking process and keeps it from sticking together. Set it aside to cool completely.
2. Prepping Fresh Ingredients for Cucumber Tomato Salad
While the pasta cools, get those veggies ready:
- Dice the cucumbers into bite-sized pieces. You want them small enough to fit on a fork with the pasta.
- Halve the cherry or grape tomatoes. If you’re using larger tomatoes, cut them into small chunks.
- Thinly slice the red onion. If raw onion is too strong for you, soak the slices in cold water for 5-10 minutes to mellow the flavor.
3. Making a Tangy Dressing for Your Cucumber Tomato Pasta Salad
In a small bowl or a mason jar, combine:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard (optional)
- 1 minced garlic clove
- ½ teaspoon dried oregano
- Salt and pepper to taste
Whisk or shake until the dressing emulsifies (gets nice and creamy-looking). Taste it and adjust the seasoning if needed—sometimes an extra pinch of salt or a splash more vinegar makes all the difference.
4. Assembling and Tossing the Perfect Tomato Cucumber Pasta Salad
Now comes the fun part—putting it all together! Grab a large mixing bowl and combine:
- The cooled pasta
- The diced cucumbers
- The halved tomatoes
- The sliced red onion
- The chopped parsley (or basil)
Drizzle the dressing over the top and toss gently to combine. You want everything coated evenly but not drenched—less is more here.
5. Taste and Adjust
This is where you channel your inner chef! Give the salad a quick taste and adjust as needed. Maybe it needs a little more salt, pepper, or a drizzle of olive oil. If you’re feeling adventurous, toss in any optional add-ins like feta cheese, olives, or chickpeas for extra flavor.
6. Chill and Serve
You can serve the salad right away if you’re impatient (no judgment!), but if you have time, pop it in the fridge for about 20-30 minutes. This lets the flavors meld together, making it even better.
Tips for the Best Cucumber Tomato Pasta Salad
Even though cucumber tomato pasta salad is a simple recipe, a few extra tricks can take it from good to amazing. Trust me, these tips are worth trying!
1. Season Your Veggies First
Here’s a little insider trick: sprinkle a tiny bit of salt on your cucumbers and tomatoes before adding them to the salad. This draws out extra moisture and intensifies their flavor. Just let them sit for 5-10 minutes, then pat them dry with a paper towel.
2. Don’t Overdress It
When it comes to salad dressing, less is more. Start with half the dressing, toss everything together, and add more only if needed. You can always add, but you can’t take it out—nobody likes a soggy salad!
3. Fresh Herbs Make the Difference
Sure, dried herbs work in a pinch, but fresh parsley, basil, or cilantro add an unbeatable brightness to this salad. Chop them just before serving for maximum flavor.
4. Chill Before Serving
If you’ve got the time, then let the salad chill in the fridge for 20-30 minutes. During this time, the dressing has a chance to soak into the pasta and veggies, ultimately making every bite more flavorful.
5. Mix Gently
When tossing the salad, use a light touch—especially if you’ve added delicate ingredients like avocado or feta cheese. This helps keep everything looking fresh and intact.
Delicious Variations of Cucumber Tomato Pasta Salad
Once you’ve mastered the basic recipe, the fun really begins! Here are some easy variations to customize your cucumber tomato pasta salad for any mood or occasion.
Mediterranean Twist
- Add ¼ cup crumbled feta cheese, ¼ cup sliced kalamata olives, and a pinch of dried oregano.
- Swap the parsley for fresh mint and basil for a more Mediterranean vibe.
- Use lemon juice instead of vinegar for a zesty kick.
Protein-Packed Cucumber Tomato Salad with Chickpeas or Chicken
- Stir in 1 cup cooked chickpeas, grilled chicken, or shrimp for a heartier dish.
- Want something fancy? Add seared salmon on top and drizzle with a little extra olive oil.
Vegan Delight
- Skip the cheese and use a plant-based vinaigrette.
- Add creamy diced avocado or roasted sweet potatoes for extra flavor and texture.
Southwest Style
- Toss in ½ cup corn kernels, ¼ cup black beans, and a pinch of chili powder.
- Replace the red wine vinegar with lime juice and add fresh cilantro.
- Bonus: Top with crunchy tortilla strips right before serving.
Pesto Pasta Salad
- Swap out the vinaigrette for 3 tablespoons of basil pesto.
- Throw in some shredded Parmesan and roasted pine nuts for a bold, nutty flavor.
perfect Pairing Suggestions for Cucumber tomato pasta salad
Cucumber tomato pasta salad is one of those side dishes that go with just about everything. Whether it’s a casual weeknight dinner or a fancy summer cookout, this salad can hold its own. Here are some tasty ideas to pair it with:
Grilled Meats
This salad is the ultimate sidekick to anything hot off the grill. Think:
- Juicy grilled chicken breasts brushed with garlic butter.
- Smoky BBQ ribs with that sticky, tangy glaze.
- Perfectly charred steak kabobs loaded with bell peppers and onions.
The fresh, tangy flavors of the salad balance out the richness of grilled meats beautifully.
Seafood Delights
Light and zesty, this salad is a match made in heaven for seafood. Try serving it alongside:
- Grilled salmon with a squeeze of lemon.
- Crispy pan-seared shrimp tossed in garlic and parsley.
- A flaky white fish like cod or halibut, baked with olive oil and herbs.
Vegetarian Mains
This salad works as a star side or even a main course for vegetarians. Pair it with:
- Stuffed bell peppers filled with quinoa and veggies.
- Eggplant parmesan baked to perfection.
- A big ol’ slice of vegetable lasagna (hello, comfort food!).
Picnic and Potluck Favorites
Need a dish that shines on a buffet table? Cucumber tomato pasta salad is the perfect addition to:
- Classic deli sandwiches or wraps.
- A crispy, golden quiche or savory tart.
- Deviled eggs or other crowd-favorite finger foods.
Storing for Maximum Freshness
One of the best things about this salad is how well it keeps. Here’s how to store it for maximum freshness:
Refrigerating
- Transfer the salad to an airtight container and pop it in the fridge.
- It’ll stay fresh for up to 3 days, but it’s best eaten within 1-2 days when the veggies are still crisp.
Keeping It Fresh
- Store the dressing separately if you’re making the salad ahead of time. Toss everything together right before serving to keep it vibrant and not soggy.
- If you’re storing leftovers, freshen them up with a quick drizzle of olive oil and a pinch of salt before serving.
Can You Freeze It?
Honestly, this salad doesn’t freeze well—cucumbers and tomatoes get mushy when thawed, and the pasta might lose its texture. But here’s a workaround:
- Cook the pasta and freeze it separately. When you’re ready to make the salad, just add fresh veggies and dressing.
Frequently Asked Questions
What Are the Five Mistakes to Avoid in Pasta Salad?
Making pasta salad might seem simple, but a few common mistakes can mess it up. First, overcooking the pasta is a big no-no because soggy pasta won’t hold its shape or texture. Instead, cook it al dente for the best results. Second, using too much dressing can make your salad heavy and overpower the fresh ingredients, so always add it gradually. Additionally, not seasoning the pasta before assembling the salad can leave the final dish tasting bland—season it while it’s still warm to lock in flavor. Another mistake is skipping fresh herbs, as they bring an irreplaceable brightness to the salad. Finally, mixing the salad while the pasta is hot can cause the veggies to wilt and lose their crunch. Instead, always cool the pasta slightly before tossing everything together.
How Do You Make Valerie Bertinelli’s Tomato Cucumber Salad?
Valerie Bertinelli’s tomato cucumber salad is a refreshing and straightforward dish. Typically, she uses a mix of ripe tomatoes, crisp cucumbers, and thinly sliced red onions. For the dressing, she blends olive oil, red wine vinegar, and sometimes a splash of lemon juice to add a zesty note. Then, she adds fresh basil or parsley for a pop of herbal flavor. To assemble, she tosses the veggies with the dressing and seasons everything with salt and freshly ground black pepper. It’s simple yet elegant, and with each bite, you can taste the balance of freshness and tanginess.
Is Eating Cucumber Tomato Salad Healthy?
Yes, cucumber and tomato salad is not only healthy but also a fantastic way to add fresh veggies to your diet. For one, cucumbers are hydrating and low in calories, making them great for weight management. Additionally, tomatoes are packed with vitamins like C and A, along with antioxidants such as lycopene, which may support heart health. Furthermore, this type of salad is usually dressed with olive oil, which contains healthy fats that promote overall wellness. While it’s light and nutritious, the salad can also be made heartier by adding a protein source like chickpeas or grilled chicken.
Do You Have to Let Pasta Cool Before Making Pasta Salad?
Yes, letting pasta cool slightly before making pasta salad is essential for maintaining the dish’s texture. For one, hot pasta can wilt delicate ingredients like cucumbers or herbs, which takes away their crunch and freshness. Moreover, if you toss the dressing with steaming pasta, it can absorb too quickly, leaving the salad dry and unbalanced. To speed up the cooling process, you can rinse the pasta under cold water, which stops the cooking and cools it quickly. However, make sure to drain it well so the salad doesn’t turn watery.
Conclusion
Cucumber tomato pasta salad is one of those recipes that never goes out of style. It’s fresh, simple, and totally versatile—perfect for everything from summer picnics to cozy winter dinners. The best part? It’s endlessly customizable, so you can make it fit your cravings or whatever ingredients you have on hand.
Whether you’re whipping it up for a quick lunch or impressing guests at your next gathering, this salad delivers every time. So, what are you waiting for? Grab your ingredients, start chopping, and let this dish steal the show at your table!