Description
Cucumber Pasta Salad is a bright, crunchy summer side featuring al dente noodles tossed with diced cucumbers, sweet cherry tomatoes, red onion, and fresh parsley. A simple vinaigrette of olive oil, grape juice, salt, and pepper ties the flavors together, delivering a refreshing, light dish that’s ready in minutes and perfect for picnics, BBQs, or quick lunches. Serve chilled with chicken or a protein, and keep leftovers in a tight container for three days; the salad stays crisp when refrigerated
Ingredients
Scale
- 8 ounces pasta of your choice
- 2 large cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 3 tablespoons grape juice
- Salt and pepper to taste
Instructions
- Cook pasta until al dente, drain and rinse under cold water.
- Dice cucumbers, halve tomatoes, slice onion, and chop parsley.
- Whisk olive oil, grape juice, salt, and pepper to make dressing.
- Combine pasta and vegetables, pour dressing, toss to coat.
- Chill at least 30 minutes before serving.
Notes
- For a gluten‑free version
- substitute pasta with rice noodles. Add grilled chicken or smoked beef for extra protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Cucumber Pasta Salad, easy cucumber salad, summer pasta side, quick pasta salad, healthy pasta recipes, light side dishes, fresh vegetable pasta, quick lunch ideas, make ahead pasta salad