Go Back
–+ servings

Cucumber Pasta Salad

A refreshing and easy-to-make salad that combines the crunch of cucumbers, sweetness of cherry tomatoes, and tanginess of feta cheese, perfect for picnics or hot summer days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta
  • 1 large cucumber, diced Opt for fresh, in-season cucumbers
  • 1 cup cherry tomatoes, halved
  • 1/4 large red onion, finely chopped
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese
Dressing
  • 1/4 cup olive oil Use high-quality olive oil for better flavor
  • 2 tablespoons red wine vinegar
  • to taste Salt and pepper
Garnish
  • to taste Fresh basil leaves For garnish

Method
 

Cooking the Pasta
  1. Boil a pot of water and cook the pasta as per the package instructions; once done, drain it and let it cool completely.
Preparing the Salad
  1. In a spacious bowl, mix together the diced cucumber, halved cherry tomatoes, finely chopped red onion, and crumbled feta cheese.
  2. In a small bowl, combine the olive oil, red wine vinegar, salt, and pepper; whisk until blended.
  3. Introduce the cooled pasta to the vegetable mixture, drizzle the dressing over the top, and gently toss everything together.
  4. Finish with a sprinkle of fresh basil leaves for garnish, and your salad is ready to be enjoyed chilled.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 24gProtein: 7gFat: 10gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 3g

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Avoid mixing dressing until ready to serve to prevent sogginess. For a lighter version, reduce olive oil or use zucchini noodles to lower carbs.

Tried this recipe?

Let us know how it was!