If you’re looking for a refreshingly light yet hearty dish that bursts with crisp textures and vibrant flavors, this Cucumber Pasta Salad Recipe is an absolute must-try. It combines tender rotini pasta with cool cucumber slices, juicy cherry tomatoes, tangy feta, and a lively, zesty dressing—all coming together in perfect harmony. Whether you’re packing a picnic, hosting a summer barbecue, or just craving something cool and satisfying, this salad offers an irresistible twist on classic pasta salad that feels both familiar and delightfully fresh.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each carefully chosen to create a balance of taste, texture, and color. From crisp cucumbers to sharp red onion and luscious feta cheese, every item works in concert to elevate the dish.
- 8 oz rotini pasta: This short, spiral-shaped pasta holds the dressing beautifully and offers a fun bite.
- 1 large English cucumber (thinly sliced): Adds refreshing crunch and a cool contrast to the pasta.
- 1 cup cherry tomatoes (halved): Bring bursts of sweetness and bright color to the salad.
- 1/4 red onion (thinly sliced): Provides a subtle sharpness that balances the creamy elements.
- 1/2 cup crumbled feta cheese: Adds salty creaminess and richness to every forkful.
- 1/4 cup chopped fresh dill: Infuses a herbal, slightly citrusy note that lifts the entire dish.
- 1/3 cup olive oil: The base of the dressing, giving smoothness and depth.
- 2 tablespoons red wine vinegar: Introduces a tangy bite that brightens the flavors.
- 1 tablespoon lemon juice: Adds fresh acidity for a zesty kick.
- 1 teaspoon Dijon mustard: Gives a subtle pungency and helps emulsify the dressing.
- 1 clove garlic (minced): Offers savory depth and a touch of pungency to the dressing.
- Salt and black pepper to taste: Essential to season and bring all the ingredients together.
How to Make Cucumber Pasta Salad Recipe
Step 1: Cook the Pasta
Start by boiling the rotini pasta according to the package instructions until it reaches that perfect al dente texture. This ensures your pasta has a satisfying bite and won’t get mushy when mixed with the vibrant, watery veggies. Once cooked, drain the pasta and rinse it under cold water to halt the cooking process and cool it down quickly—this also helps the pasta hold its shape when tossed with the dressing.
Step 2: Prepare the Dressing
In a large mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and freshly cracked black pepper. This simple dressing combines tanginess, sharpness, and rich undertones, creating a perfect coating for your pasta and veggies. Whisking thoroughly emulsifies the dressing, making sure every bite is flavorful.
Step 3: Combine Salad Ingredients
Add the cooled pasta, thinly sliced cucumber, halved cherry tomatoes, thin red onion slices, chopped dill, and crumbled feta cheese directly into the dressing bowl. Gently toss everything together, making sure each ingredient is evenly coated with the dressing. This step is where all the refreshing flavors and beautiful textures come to life.
Step 4: Chill and Enhance Flavors
For the best tasting Cucumber Pasta Salad Recipe, pop your salad into the refrigerator for at least 30 minutes before serving. Chilling allows all the flavors to meld beautifully and the crisp ingredients to stay refreshingly cold. Trust me, this little wait is so worth it!
How to Serve Cucumber Pasta Salad Recipe
Garnishes
Elevate your salad presentation and flavor by garnishing with a sprinkle of extra fresh dill or a few whole cherry tomatoes on top. A drizzle of good quality olive oil just before serving adds a luscious sheen and an extra touch of richness that guests will notice instantly.
Side Dishes
This salad pairs wonderfully with grilled chicken, roasted vegetables, or even alongside a hearty sandwich. Its cool, fresh nature makes it a crowd-pleaser at barbecues or family dinners, providing a vibrant contrast to smoky or rich mains.
Creative Ways to Present
For a fun twist, serve this Cucumber Pasta Salad Recipe in individual mason jars or colorful bowls to showcase the vibrant layers. Another idea is to stuff it into crisp lettuce leaves for mini salad wraps—perfect for parties or on-the-go lunches.
Make Ahead and Storage
Storing Leftovers
This salad stores beautifully in the fridge for up to 2 days. Keep it in an airtight container to maintain freshness, and if you prefer the feta cheese less soft, add it right before serving to keep its crumbly texture intact.
Freezing
While the pasta and dressing can withstand freezing, fresh veggies like cucumber and tomatoes do not freeze well and can become watery. For best taste and texture, avoid freezing the fully assembled salad. Instead, freeze extra cooked pasta and make fresh salad batches as needed.
Reheating
This is a cold pasta salad, so reheating isn’t recommended. Instead, enjoy it straight from the fridge for a crisp, refreshing flavor that only gets better with time.
FAQs
Can I use a different pasta for this salad?
Absolutely! While rotini is ideal because it holds the dressing well, feel free to experiment with penne, farfalle, or even shells. Just make sure to cook and cool them properly for the best texture.
Is there a vegan version of this Cucumber Pasta Salad Recipe?
Yes! Simply omit the feta cheese or swap it out for a plant-based cheese alternative. You can also blend some soaked cashews into the dressing to add creaminess without dairy.
Can I prepare this salad ahead of time for a party?
Definitely. The salad tastes great after chilling for at least 30 minutes and can be made a day in advance. Just add the feta cheese right before serving if you’d like the cheese to stay firmer.
How can I make the dressing creamier?
For a creamier dressing, you can substitute part of the olive oil with Greek yogurt. This adds a lovely tang and smooth texture without overpowering the fresh flavors.
What can I substitute if I don’t have fresh dill?
If fresh dill isn’t available, dried dill can be used, but use it sparingly as the flavor is more concentrated. Alternatively, fresh parsley or basil can offer a different but equally delicious herbal note.
Final Thoughts
There’s something truly magical about this Cucumber Pasta Salad Recipe that makes it a forever favorite in my kitchen. It’s simple, vibrant, and endlessly adaptable—perfect for whenever you want something fresh, easy, and full of flavor. I can’t wait for you to give it a try and add your own personal twists. Your taste buds will thank you!
Print
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 featuring tender rotini pasta tossed with crisp cucumber, juicy cherry tomatoes, tangy red onion, and creamy feta cheese, all coated in a zesty olive oil and lemon dressing. Perfect for summer gatherings or as a light side dish.
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 Garnish
- 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 and cook the rotini pasta according to package directions until al dente. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
- 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 well combined.
- Combine the salad: Add the cooled pasta, thinly sliced cucumber, halved cherry tomatoes, thinly sliced red onion, chopped fresh dill, and crumbled feta cheese to the bowl with the dressing.
- Toss to coat: Gently toss all the ingredients together until everything is evenly coated with the dressing. Taste and adjust seasoning with additional salt or pepper as needed.
- Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled for the best taste.
Notes
- You can substitute Greek yogurt for part of the olive oil to make the salad creamier.
- This salad can be made a day ahead and kept refrigerated to enhance flavor.
- If you prefer firmer feta cheese, add it just before serving to prevent it from becoming too soft.
