Cucumber Tomato Pasta Salad

5 from 2 votes

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!

Servings: servings

Author: Mary Younkin

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.

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