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Cucumber Tomato Pasta Salad Recipe

Cucumber Tomato Pasta Salad

iamwinfred
This Cucumber Tomato Pasta Salad is a light, fresh, and refreshing dish that comes together in just 27 minutes. Tender fusilli is tossed with crisp English cucumber, juicy cherry tomatoes, and thinly sliced red onion, then finished with a simple white wine vinaigrette made with Dijon mustard, honey, and fresh garlic. It's barely dressed but incredibly flavorful, and it gets even better as it sits — making it the perfect make-ahead side dish for cookouts, potlucks, or easy weeknight meals.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine American
Servings 6 servings
Calories 290 kcal

Equipment

  • Large pot For boiling pasta; at least 4-6 quart capacity
  • Colander or strainer For draining and rinsing the cooked pasta
  • Large mixing bowl For combining pasta and vegetables
  • Small bowl or jar with lid For whisking or shaking the vinaigrette
  • Whisk or fork For emulsifying the dressing
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Measuring cups

Ingredients
  

For the Salad

  • 12 oz fusilli or rotini pasta 340g; short ridged pasta holds the dressing best
  • 1 large English cucumber about 2 cups diced; no need to peel
  • 1.5 cups cherry tomatoes about 225g; halved
  • 0.25 cup red onion about 40g; thinly sliced
  • fresh basil leaves to taste; torn or roughly chopped; add just before serving

For the Vinaigrette

  • 3 tablespoons olive oil extra virgin recommended
  • 2 tablespoons white wine vinegar red wine vinegar or apple cider vinegar can be substituted
  • 1 teaspoon Dijon mustard helps emulsify the dressing
  • 1 teaspoon honey balances the acidity of the vinegar
  • 1 clove garlic finely minced
  • salt to taste; plus extra for pasta water
  • black pepper freshly cracked, to taste

Instructions
 

  • Bring a large pot of generously salted water to a boil, add the fusilli or rotini, and cook according to package directions until al dente (about 9–12 minutes). Before draining, reserve ¼ cup of pasta water, then drain and rinse the pasta under cold running water to stop the cooking.
  • Dice the English cucumber into bite-sized pieces, halve the cherry tomatoes, and thinly slice the red onion. Transfer everything to the bowl with the cooled, drained pasta.
  • In a small bowl or jar, combine the olive oil, white wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk vigorously or shake until the dressing is emulsified and slightly creamy.
  • Pour the vinaigrette over the pasta and vegetables and toss well to coat, starting with three-quarters of the dressing and adding more to taste. If the dressing seems thick, add a small splash of the reserved pasta water.
  • Fold in the fresh basil leaves, then cover and refrigerate for at least 15–20 minutes. Toss again before serving and add extra basil on top as garnish if desired.

Notes

  • Salt your pasta water well — it's the only opportunity to season the pasta itself, and it makes a noticeable difference in the final flavor of the salad.
  • Don't overcook the pasta — cook just to al dente since it continues to soften as it absorbs the dressing while chilling in the fridge.
  • Cool pasta completely before combining with the vegetables to prevent wilting. Rinsing under cold water after draining speeds this up significantly.
  • Make it ahead — this salad tastes even better the next day once the flavors have fully developed. Store in an airtight container in the fridge for up to 4 days.
  • Add basil last — fold in the fresh basil just before serving so it stays bright green and doesn't bruise or wilt.
  • Refresh before serving — after chilling, give the salad a good toss and add a small drizzle of olive oil or splash of white wine vinegar if the pasta has absorbed too much of the dressing.
  • Cheese variation — add ½ cup of crumbled feta or fresh mozzarella balls for a creamier, more indulgent version.
  • Add protein — grilled chicken, canned tuna, cooked shrimp, or chickpeas turn this side dish into a complete meal.
  • Vinegar substitutions — red wine vinegar gives a bolder tang; apple cider vinegar adds a subtle fruity note. Avoid balsamic, which will overpower the fresh flavors.
  • Do not freeze — freezing is not recommended as the cucumber becomes watery when thawed and the pasta loses its texture.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 46gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 120mgPotassium: 320mgFiber: 3gSugar: 4gVitamin A: 8IUVitamin C: 20mgCalcium: 4mgIron: 10mg
Keyword cold pasta salad, cucumber tomato pasta salad, easy summer salad, make ahead pasta salad, pasta salad recipe
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