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–+ servings

Cucumber Pasta Salad

A vibrant salad bursting with freshness, featuring cucumbers, cherry tomatoes, and a tangy lemon dressing. Perfect for summer picnics and light dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Mediterranean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups pasta (fusilli or penne) Cooked until al dente
  • 1 large cucumber, diced Use the freshest possible
  • 1 cup cherry tomatoes, halved Sweet and ripe
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped Adds freshness
Dressing Ingredients
  • 1/4 cup olive oil Use high-quality for better taste
  • 2 tablespoons lemon juice Freshly squeezed is best
  • to taste Salt and pepper Adjust according to preference

Method
 

Preparation
  1. Cook the pasta according to package directions until al dente. Drain and set aside to cool completely.
  2. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, finely chopped red onion, and fresh parsley.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
  4. Add the cooled pasta to the vegetable mixture, and pour the dressing over it.
  5. Toss everything together to ensure the pasta and veggies are evenly coated.
  6. Refrigerate for at least 30 minutes before serving for the best flavor.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 3g

Notes

Store in an airtight container in the refrigerator for 3-4 days. Avoid freezing to prevent texture changes. Consider making a day in advance for optimal taste.

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