Bring fresh flavors to the table with this Cucumber Tomato Pasta Salad, a light and refreshing dish that’s perfect for warm-weather meals. Toss crisp cucumbers, juicy tomatoes, and tender pasta with a zesty dressing for a simple yet satisfying combination. Serve it as a side at barbecues, pack it for picnics, or enjoy it as a quick make-ahead lunch that never disappoints. Check out more pasta salads like my Cilantro Lime Pasta Salad and Cheesy Macaroni Salad recipes.
Try delicious variations of classics, using pasta, with my French Onion Chicken Pasta and Barbecue Turkey Lasagna recipes. Have some fun with appetizers and impress your guests with my Greek Loaded Hummus, or learn how to make sushi at home with my Asparagus Roll Sushi recipe!
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Ingredients
Find below the list of ingredients to make my Cucumber Tomato Pasta Salad.
- Medium sized pasta like Rotini, Penne or Farfalle
- Cucumbers
- Fresh Tomatoes
- Green Olives
- Salami or other cured meats (optional)
- Olive Oil
- Lemon Juice
- Apple Cider Vinegar
- Basil Pesto
- Dijon Mustard
- Salt
- Crumbled Feta Cheese
- Fresh Chives
See recipe card for quantities.
Substitutions and Variations
Substitutions
- Medium Pasta (2 cups): Use rotini, penne, farfalle, or even whole wheat or gluten-free pasta.
- Cherry Tomatoes (1½ cups): Swap with grape tomatoes, diced Roma, or heirloom tomatoes.
- Cucumber (½ large): Use English cucumber, Persian cucumbers, or even zucchini for a twist.
- Stuffed Green Olives (⅓ cup): Replace with Kalamata olives, black olives, or capers.
- Salami (⅓ cup): Sub in pepperoni, prosciutto, grilled chicken, or omit for a vegetarian version.
- Feta (¼ cup): Try goat cheese, fresh mozzarella balls, or shaved Parmesan.
- Fresh Chives (2 tbsp): Swap with green onions, parsley, or dill.
Dressing Substitutions
- Olive Oil (3 tbsp): Use avocado oil or a light vegetable oil.
- Lemon Juice (2 tbsp): Replace with lime juice or white wine vinegar.
- Apple Cider Vinegar (1 tsp): Swap with red wine vinegar or balsamic vinegar.
- Basil Pesto (2 tbsp): Use sun-dried tomato pesto, arugula pesto, or extra fresh herbs like basil or parsley.
- Salt (½ tsp): Adjust to taste or use sea salt flakes.
- Dijon Mustard (1 tsp): Substitute with whole-grain mustard or yellow mustard for a milder flavor.
- Garlic (2 cloves): Replace with ½ teaspoon garlic powder if fresh isn’t available.
Variations
- Mediterranean Style: Add roasted red peppers, artichoke hearts, and Kalamata olives.
- Protein Boost: Toss in chickpeas, grilled chicken, or canned tuna.
- Veggie Packed: Mix in spinach, arugula, or roasted zucchini.
- Caprese Twist: Use mozzarella balls and fresh basil in place of feta and chives.
- Spicy Kick: Add red pepper flakes or sliced fresh chili to the dressing.
How to make Cucumber Tomato Pasta Salad
- Bring a large pot of water to a boil and cook the pasta until al dente. Drain the cooked pasta and rinse under cold water to cool and then drain well.
- Chop up the cucumber, tomatoes and salami into bite sized pieces.
- Place the cooled, drained pasta into a large mixing bowl. Top with the cubed vegetables, meat, and sliced olives.
- Whisk together all of the ingredients for the salad dressing and reserve until ready to serve.
5. Pour half of the dressing over the ingredients to start, and toss everything together. Adjust the amount of dressing to your preference. Place the Cucumber Tomato Pasta Salad in your serving bowl and garnish with the feta cheese and chopped chives.
Storing the Pasta Salad
Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the dressing may settle at the bottom, and refresh with a drizzle of olive oil or a squeeze of lemon juice if it seems dry.
For make-ahead prep, cook and chill the pasta up to 2 days in advance, and store the chopped cucumbers and tomatoes separately in the fridge. Mix everything together with the dressing just before serving to keep the vegetables crisp and the salad fresh.
Recipe
Cucumber Tomato Pasta Salad
Ingredients
Salad Ingredients
- 2 cups Medium Pasta
- 1½ cup Cherry Tomatoes
- ½ large Cucumber
- ⅓ cup Stuffed Green Olives Sliced
- ⅓ cup Salami cubed
- ¼ cup Crumbled Feta
- 2 tablespoon Fresh Chives finely chopped
Salad Dressing Ingredients
- 3 tablespoon Olive Oil
- 2 tablespoon Lemon Juice
- 1 teaspoon Apple Cider Vinegar
- 2 tablespoon Basil Pesto
- ½ teaspoon Salt
- 1 teaspoon Dijon Mustard
- 2 cloves Garlic finely minced
Instructions
- Bring a large pot of water to a boil and cook the pasta until al dente. Drain the cooked pasta and rinse under cold water to cool and then drain well.2 cups Medium Pasta
- Chop up the cucumber, tomatoes and salami into bite sized pieces.1½ cup Cherry Tomatoes, ½ large Cucumber, ⅓ cup Salami
- Place the cooled, drained pasta into a large mixing bowl. Top with the cubed vegetables, meat, and sliced olives.⅓ cup Stuffed Green Olives
- Whisk together all of the ingredients for the salad dressing and reserve until ready to serve.3 tablespoon Olive Oil, 2 tablespoon Lemon Juice, 1 teaspoon Apple Cider Vinegar, 2 tablespoon Basil Pesto, ½ teaspoon Salt, 1 teaspoon Dijon Mustard, 2 cloves Garlic
- Pour half of the dressing over the ingredients to start, and toss everything together. Adjust the amount of dressing to your preference. Place the Cucumber Tomato Pasta Salad in your serving bowl and garnish with the feta cheese and chopped chives.¼ cup Crumbled Feta, 2 tablespoon Fresh Chives
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