Cucumber and Tomato Pasta Salad

Every summer celebration needs at least one good pasta salad and this fresh and flavorful cucumber and tomato pasta salad is sure to be a hit.  Fast and flavorful, it’s an ideal warm-weather dish and the perfect addition to any picnic, party or potluck you may be heading to this season.  And since it’s mayo-free there’s no need to worry about it spoiling quickly in the heat.

If you love Greek salads then you’ll love this cucumber and tomato pasta salad as it has many of the same flavors.  Filled with crunchy cucumbers, juicy tomatoes, salty olives and cubes of creamy feta it’s bold with flavor and a real crowd-pleaser.

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Pasta –I like to use rotini pasta because it’s great at holding onto the dressing but anything with ridges will work as well.  As for the kind of pasta, my favorite is chickpea or lentil pasta for the high protein and fiber content.  The flavor and texture of both are superior to many of the gluten-free pastas out there.  Of course feel free to use your favorite pasta here instead.
• Cucumbers – Slender, thin-skinned Persian cucumbers are best here as they don’t need to be seeded or peeled but you can also use an English or hothouse cucumber instead.
• Cherry Tomatoes – Their small size make them perfect for pasta salad.  You can also use grape tomatoes if you prefer.
• Olives – Salty olives are a natural complement to the cucumbers and tomatoes, but skip the canned olives and go for more flavorful jarred Kalamata olives instead.
• Parsley – A bit of fresh parsley plays well with all the flavors of the pasta and add freshness.
• Feta - Use a slab of sheep’s milk feta packed in brine and cube it yourself rather than buying crumbles for the best flavor.  If you’d like to keep the pasta salad vegan, feel free to substitute a vegan feta instead.
• Dressing – The dressing is a combination of red wine vinegar, lemon juice, extra virgin olive oil, garlic, dried oregano and cucumber.  Adding cucumber right into the dressing is the secret to creating a pasta salad dressing with a bit of texture that clings better to the pasta than just a plain dressing alone.

How to Make a Cucumber and Tomato Pasta Salad:

(Here are the basic steps and some helpful tips on how to make the recipe.  Find the full directions in the recipe card at the bottom of the post.)

Like most pasta salads, this one is easy to make. 

1. You’ll start by cooking your pasta according to the package directions.  This is one time when we don’t want our pasta “al dente”.  As the pasta cools it will harden and can become too stiff if not fully cooked.  We want our pasta to remain tender but not falling apart when cooled for the perfect pasta salad.
2. While your pasta is cooking you can blend together the dressing and set it aside in a large bowl.
3. Once your pasta is done you’ll want to drain it well, run it under cold water to cool it off then spread it onto a sheet pan lined with a clean kitchen towel to remove any excess water before adding it to the dressing.  Removing the excess water helps the dressing cling to the pasta better.
4. The last part is simply folding in your chopped cucumber, cherry tomatoes, olives, parsley and feta before serving.

If you happen to have any leftovers, they keep well in the fridge for a few days.

Variations:

• Add chopped bell peppers.
• Use vegan feta instead.

More Pasta Salads:

• Sun-Dried Tomato Pasta Salad
• Artichoke Pasta Salad
• Orzo Pesto Pasta Salad