Cucumber Tomato Pasta Salad
This refreshing cucumber tomato pasta salad is a perfect addition to your summer menu. It’s quick to prepare and can serve as both a side dish or light meal. With the option to customize with various veggies or cheeses, it’s ideal for picnics, potlucks, or quick dinners. The Mediterranean flavors and easy-to-make dressing will make it a favorite.
Ingredients
- 8 ounces Mini Penne Pasta
- 4 cups Cherry Tomatoes halved
- 2 cups Cucumbers chopped
- 1/4 cup Red Onion thinly sliced
- 1/2 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1/2 cup Feta Cheese optional
- 1/2 cup Kalamata Olives optional
- Salt & Pepper to taste
- Italian dressing optional for convenience
Instructions
- Boil water and cook pasta for 8-10 minutes, then drain and cool with cold water.
- While pasta cools, chop the cucumbers, tomatoes, olives, and red onion.
- In a large bowl, mix cooled pasta, vegetables, and olives.
- Pour Italian dressing over salad and toss.
- Add feta cheese (and optional diced avocado for extra creaminess).
- Chill for at least 4 hours to allow flavors to meld.
- Serve and enjoy!
Notes
- The recipe serves 4-6 people and can be stored for up to 5 days in the fridge.
- For added flavor, customize the veggies or add a protein like grilled chicken, chickpeas, or hard-boiled eggs.
- For the best texture, make sure to cook pasta al dente and rinse it in cold water to avoid it becoming mushy.