Cucumber and Tomato Pasta Salad
A light, crisp, and refreshing pasta salad made with juicy tomatoes, crunchy cucumbers, and a tangy herb dressing.
Ingredients
For the Pasta Salad:
- 12 oz rotini or bowtie pasta holds dressing like a champ
- 1 cup cherry tomatoes halved (sweet and juicy)
- 1 cup cucumber diced (extra crunch factor)
- ¼ cup red onion thinly sliced (adds a little bite)
- ½ cup feta cheese crumbled (salty and creamy)
- ¼ cup fresh parsley chopped (adds brightness)
For the Dressing:
- ¼ cup olive oil because dry pasta is sad
- 2 tbsp red wine vinegar for that tangy kick
- 1 clove garlic minced (because flavor matters)
- 1 tsp Dijon mustard keeps the dressing from separating
- ½ tsp dried oregano adds depth
- ½ tsp salt season properly!
- ¼ tsp black pepper a little heat never hurts
Instructions
- Cook the pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
- Chop the veggies—slice tomatoes, dice cucumbers, and thinly slice the onion.
- Whisk together the dressing—olive oil, vinegar, garlic, mustard, oregano, salt, and pepper.
- Combine pasta, veggies, and feta cheese in a large mixing bowl.
- Pour the dressing over the salad and toss well to coat everything evenly.
- Let it chill for at least 15 minutes for the flavors to meld.
- Sprinkle fresh parsley on top before serving for extra freshness.
- Enjoy cold or at room temperature—either way, it won’t last long.
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
Vitamins & Minerals (Per Serving)
- Vitamin C: 18%
- Vitamin K: 15%
- Folate: 12%
- Calcium: 10%
- Iron: 8%
Additional Notes & Tips
- Add grilled chicken or shrimp to turn it into a full meal.
- Swap feta for mozzarella pearls for a milder flavor.
- Use lemon juice instead of vinegar for a brighter taste.
- Make it ahead—the flavors get better over time.
- Serve with toasted pita or garlic bread for extra deliciousness.