Cucumber Pasta Salad: Crisp, Cool, and Irresistible

ByEmma

There’s something magical about a cucumber pasta salad—it’s fresh, light, and endlessly adaptable. Whether you’re prepping for a summer picnic, a quick weekday lunch, or a potluck where you need to impress, this dish delivers. After scouring recipes, testing techniques, and tasting more than my fair share of variations, I’ve crafted the perfect guide to making a cucumber pasta salad that’s crisp, flavorful, and downright addictive.

Contents

Why You’ll Love This Salad

  • Refreshing crunch: Cucumbers bring that cool, hydrating bite.
  • Versatile: Works as a side, a main, or even a next-day snack.
  • Easy to customize: Toss in whatever herbs, cheeses, or proteins you love.

Pro Tip: If you hate soggy salads, salt your cucumbers first to draw out excess water. More on that later!

Ingredients You’ll Need

Here’s the foundation—but don’t be afraid to riff on it:

  • 8 oz pasta (small shapes like fusilli, penne, or farfalle work best)
  • 2 medium cucumbers (English or Persian for fewer seeds)
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled (or swap for goat cheese for extra tang)
  • 1/4 cup fresh dill, chopped (or basil if you prefer)
  • 1/3 cup Kalamata olives, pitted (optional but highly recommended)

For the Dressing:

  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar (or lemon juice for brightness)
  • 1 garlic clove, minced
  • 1 tsp Dijon mustard (secret flavor booster!)
  • 1/2 tsp honey (balances the acidity)
  • Salt & pepper to taste

Step-by-Step Instructions

1. Prep the Cucumbers (Like a Pro)

Slice them thin—but not transparent. If using regular cucumbers, peel and seed them first. Then, toss with a pinch of salt and let them sit in a colander for 10 minutes. This prevents a watery salad. Trust me, this step is non-negotiable.

2. Cook the Pasta Right

Boil your pasta in salted water until al dente. Drain, rinse under cold water to stop cooking, and drizzle with a bit of olive oil to prevent sticking.

3. Whisk the Dressing

In a small bowl, combine olive oil, vinegar, garlic, Dijon, and honey. Whisk until emulsified. Taste and adjust—want more tang? Add vinegar. Too sharp? A bit more honey.

4. Assemble with Care

In a large bowl, mix pasta, cucumbers (pat them dry first!), tomatoes, onion, olives, and dill. Pour the dressing over and toss gently. Fold in the feta last to keep it from crumbling too much.

Pro Tip: Let it chill for 30 minutes before serving. The flavors meld beautifully.

Customizations to Try

  • Protein boost: Add grilled chicken, chickpeas, or flaked tuna.
  • Creamy twist: Swap half the dressing for Greek yogurt.
  • Herb swap: Dill not your thing? Try mint or parsley.

The Verdict

This cucumber pasta salad is the kind of dish that disappears fast. It’s bright, satisfying, and just feels good to eat. Whether you stick to the script or make it your own, one bite will have you hooked.

Now, go forth and salad. 🥒🍝

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