Cucumber Pasta Salad
A refreshing pasta salad featuring crunchy cucumbers, sweet cherry tomatoes, and tangy feta, making it a perfect choice for summer meals or potlucks.
Ingredients
Main Ingredients
- 8 oz pasta provides a hearty base for the salad.
- 1 large cucumber, diced adds refreshment and crunch.
- 1 cup cherry tomatoes, halved brings sweetness and color.
- 1/4 cup fresh parsley, chopped adds freshness and aroma.
- 1/4 cup feta cheese, crumbled provides creaminess and tang.
- 1/4 cup olive oil enriches the salad with healthy fats.
- 2 tbsp red wine vinegar lends a zesty tang to the dressing.
- to taste salt and pepper enhances the overall flavor.
Instructions
Preparation
- Gather all your ingredients and utensils. You’ll need a pot for boiling pasta, a bowl for mixing, and a cutting board.
- Dice the cucumber, halve the cherry tomatoes, chop the red onion, and finely chop the parsley. Make sure to have everything prepped and ready.
- Cook the pasta according to package instructions until al dente (usually 8-10 minutes). Drain and rinse with cold water to stop cooking.
Cooking/Assembling
- In a large mixing bowl, combine the cooked pasta, diced cucumber, halved cherry tomatoes, chopped red onion, and parsley.
- In a separate small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper until well blended.
- Pour the dressing over the salad mixture and toss gently to ensure everything is evenly coated.
Serving
- Once your salad is evenly dressed, crumble the feta cheese on top, giving it a beautiful finish.
- Serve immediately for the freshest flavor, or refrigerate for 30 minutes to allow the ingredients to marinate.
- Garnish with additional parsley if desired, and enjoy your refreshing Best Cucumber Pasta Salad!
Notes
For extra crunch, add the cucumber right before serving. This salad can be made ahead of time and stored in the fridge for up to 3 days. Customize the vegetables based on what’s in season or what you have at home.