Best Cucumber Pasta Salad
A refreshing dish bursting with flavors and colors, perfect for any occasion.
Ingredients
Pasta
- 8 oz fusilli or rotini pasta Cook according to package instructions until al dente.
Vegetables
- 2 cups cucumbers (diced) Use firm cucumbers for crunch.
- 1 cup cherry tomatoes (halved) Choose vibrant, sweet cherry tomatoes.
- 1/2 cup red onion (diced) Soak in cold water for milder taste.
- 1/4 cup fresh parsley (chopped) Use fresh herbs for better flavor.
Dressing
- 1/4 cup olive oil Use extra virgin for maximum flavor.
- 2 tbsp red wine vinegar Can substitute with balsamic vinegar.
- 1 tsp garlic powder Adjust to taste.
- salt to taste salt Season to your preference.
- pepper to taste pepper Season to your preference.
Instructions
Preparation
- Boil salted water in a large pot over medium-high heat. Add pasta and cook until al dente, about 8-10 minutes. Stir occasionally, then drain and cool under cold water.
- While the pasta cools, wash the cucumbers and tomatoes. Dice cucumbers and halve the tomatoes. Set aside in a large mixing bowl.
- Dice the red onion and chop the fresh parsley. Add them to the bowl with vegetables for a fresh flavor boost.
Dressing
- In a small bowl, combine olive oil, red wine vinegar, garlic powder, salt, and pepper. Whisk until well mixed, then set aside.
Combining
- Add the cooled pasta to the bowl with vegetables and herbs. Pour the dressing over the mixture, tossing gently to combine all ingredients.
- Taste the salad and adjust seasoning if needed. This step is crucial to ensure every bite is delicious!
Chilling
- Cover the salad and let it sit in the fridge for at least 10 minutes for flavors to meld. Serve cold and enjoy!
Notes
Add a squeeze of lemon juice for brightness. Customize by adding olives, feta cheese, or bell peppers. Serve with a sprinkle of chili flakes for extra kick!