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Summery cucumber tomato pasta salad combines garden fresh cherry tomatoes and cucumbers with bite sized pasta and onions in a vinegar dressing. This is a dish that screams summer cookout!
Cucumber Tomato Pasta Salad
I am clearly a vegetable lover, but if you’re anything like me, warmer weather means that ramps up to even higher levels of veggie adoration. Farmer’s market tomatoes and cucumbers are hard to beat, and this pasta salad with cucumbers and tomatoes is a perfect way to eat even more of them!
Zesty Pasta Salad
To get this fabulous pasta salad with tomatoes and cucumbers going, you’ll need to gather up the following ingredients:
- small pasta
- grape or cherry tomatoes
- olive oil
- red wine vinegar
- red onion
- garlic
- English cucumber
- kosher salt
- black pepper
- Italian parsley
You can use whichever small, bite-sized pasta you like best. In this recipe, I used mini elbow macaroni, but ditalini, small shells, and mini penne are great, too.
Grape and cherry tomatoes are a natural choice for this summer classic because they’re so easy to find and so economical. Of course, everything in this recipe is pretty readily available all year ’round, so you can eat this whenever the fancy strikes.
Cucumber and Tomato Pasta Salad
Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain and rinse the pasta until cold.
While the pasta is cooking, combine the tomatoes, onions, oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir and let rest.
Add the cooled pasta and the cucumbers to the bowl with the tomatoes. Stir to coat everything well.
Sprinkle with parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat.
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Cucumber Tomato Pasta Salad
Ingredients
- 8 ounces small bite-size pasta: elbows ditalini, or mini penne etc
- 2 cups grape or cherry tomatoes halved
- ½ cup olive oil
- ½ cup red wine vinegar
- ¼ cup red onion sliced very thin and chopped small
- 3 cloves garlic minced
- 1 English cucumber chopped small, about 1½ cups
- 1 teaspoon kosher salt adjust to taste
- 1 teaspoon fresh black pepper adjust to taste
- 2 tablespoons fresh Italian parsley chopped small
Instructions
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain and rinse the pasta until cold.
- While the pasta is cooking, combine the tomatoes, onions, oil, vinegar, garlic, salt, and pepper in a large mixing bowl. Stir and let rest.
- Add the cooled pasta and the cucumbers to the bowl with the tomatoes. Stir to coat everything well.
- Sprinkle with parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is sooooo good and will be a staple in our household. Added feta bc we’re cheese people!
I bet it was great with feta too. I’m so glad you enjoyed the salad!
So cool n delisous for back yard cookout with family. So simple to make. Every one enjoy it.