Cucumber Pasta Salad: Your Refreshing Summer Sidekick

Enjoy a light and refreshing Cucumber Pasta Salad, perfect for summer gatherings.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Pasta Choose gluten-free pasta for a gluten-free option.

For the Freshness

1 large Cucumber Use English cucumbers for less seed content.
1 cup Cherry Tomatoes Diced bell peppers or halved grape tomatoes can be substituted.
1/2 medium Red Onion Can be substituted with green onions.
1/4 cup Fresh Parsley Basil or cilantro can be used for variation.

For the Dressing

1/4 cup Olive Oil Use quality extra virgin olive oil.
2 tablespoons Lemon Juice Can substitute with lime juice.
to taste Salt
to taste Pepper

Equipment

large pot
Mixing Bowl
Whisk
spatula
serving spoon

Method

Step‑by‑Step Instructions

Cook the Pasta: Boil salted water and cook pasta until al dente, about 8-10 minutes. Drain and rinse under cold water.
Combine the Fresh Ingredients: In a bowl, combine cooled pasta, diced cucumber, halved cherry tomatoes, and red onion. Mix well.
Prepare the Zesty Dressing: Whisk together olive oil and lemon juice; season with salt and pepper to taste.
Dress the Salad: Pour dressing over the salad and toss gently to coat all ingredients evenly.
Chill or Serve Immediately: Serve right away or refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 100mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Consume the salad within two days for optimal freshness and crunch. You can add proteins like grilled chicken or chickpeas for a heartier meal.

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