This fresh and vibrant cucumber tomato pasta salad comes together in just 15 minutes! Packed with garden-fresh vegetables, al dente pasta, and a bright lemony dressing, it’s the perfect quick meal for busy summer days. If you love my creamy spaghetti recipe, you’ll adore this lighter warm-weather version that’s just as satisfying.
Why You’ll Love This Cucumber Tomato Pasta Salad
- Quick 15-minute preparation from start to finish
- Light and refreshing for warm days
- Perfectly balanced flavors from fresh herbs and veggies
- Versatile – works as a side dish or main meal
- Made with simple pantry ingredients
- Easy to customize with your favorite mix-ins
- Great make-ahead option for busy days
- No fancy equipment needed
- Family-friendly recipe that everyone loves
I’ve been making this pasta salad for years, and it never fails to disappear at summer gatherings! The secret is in the bright, zippy dressing that brings all the flavors together. When garden tomatoes are bursting with ripeness and cucumbers are at their crispest, this salad truly shines. The combination of tender pasta, juicy tomatoes, and cool cucumbers creates such a satisfying mix of textures, while fresh basil adds that wonderful aromatic touch that makes everything taste like summer.
What I love most about this recipe is how it transforms basic ingredients into something special. The honey in the dressing balances the lemon’s brightness perfectly, while the paprika adds a subtle warmth that ties everything together. And when you toss in freshly grated Parmesan cheese? Pure magic!
Ingredients Overview
Let me walk you through each ingredient that makes this refreshing pasta salad shine! Every component plays an important role in creating that perfect balance of flavors and textures.
- Pasta: I love using medium shapes like rotini or bow ties that catch all the dressing in their nooks and crannies. For a healthier twist, whole wheat pasta works beautifully here, or try my favorite mushroom alfredo pasta technique with gluten-free varieties.
- Cherry Tomatoes: These little gems burst with sweet-tart flavor! I prefer cherry tomatoes over larger varieties because they hold their shape better and release less liquid into the salad. Slice them in half to create perfect bite-sized pieces.
- Cucumbers: They’re the crisp, refreshing backbone of this salad. English cucumbers are my go-to since they have fewer seeds and a thinner skin. No need to peel!
- Fresh Basil: Don’t skip this! Fresh basil adds that gorgeous aromatic pop that dried just can’t match. Stack and roll the leaves before slicing for perfect ribbons.
- Dressing Components: The avocado oil provides a neutral base, while honey balances the bright lemon juice. Oregano, garlic powder, and paprika create our flavor foundation – think Mediterranean sunshine in every bite!
Success Tips & Tricks
After making this pasta salad countless times (it’s a regular at my summer gatherings!), I’ve learned a few game-changing tricks that make a huge difference.
- Perfect Your Pasta: Cook it just past al dente – the pasta will firm up slightly when chilled. Once cooked, rinse under cold water to stop the cooking process and prevent sticking. Like in my chicken cabbage stir-fry, texture is everything!
- Prep Smart: Cut your cucumbers and tomatoes roughly the same size as the pasta pieces. This ensures you get a perfect bite with every forkful.
- Season in Layers: Don’t just rely on the dressing – lightly salt your pasta water and season your veggies separately. This builds flavor from the ground up.
- Temperature Matters: Let the pasta cool completely before adding the dressing. Warm pasta will absorb too much dressing, leaving your salad dry.
Step-by-Step Instructions
Let me walk you through making this fresh and vibrant pasta salad! I’ve made this countless times and picked up some handy tricks along the way.
Preparing the Base
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Cook your pasta just until al dente – about 8-9 minutes. Drain and rinse with cold water to stop the cooking process. This prevents mushy pasta!
- Prep the vegetables: While the pasta cooks, halve your cherry tomatoes and slice cucumbers into thin half-moons. Pro tip: If your cucumbers are especially seedy, scoop out the seeds first to prevent excess liquid.
- Make the dressing: In a small bowl, whisk together the avocado oil, lemon juice, oregano, garlic powder, paprika, salt, and honey until well combined. The honey helps balance the acidity – don’t skip it!
Assembly
- In a large mixing bowl, combine the cooled pasta, prepared vegetables, and torn fresh basil leaves.
- Pour the dressing over everything and toss gently. If you love zesty flavors like I do, you might want to check out my Thai-inspired noodle salad too!
- Add the freshly grated Parmesan and toss again until everything is well coated.
Recipe Variations
This pasta salad is wonderfully versatile! Here are some of my favorite ways to mix it up:
Veggie Variations
- Mediterranean Style: Add kalamata olives, diced red onion, and crumbled feta cheese. Similar to my 4-ingredient healthy pasta salad!
- Summer Garden: Mix in blanched asparagus, yellow bell peppers, and fresh corn kernels. For something with a kick, try my Mexican street corn pasta salad.
- Protein Power: Transform it into a main dish by adding:
- Diced grilled chicken breast
- Seared shrimp
- Chickpeas or white beans
- Cubed mozzarella
Make-Ahead Tips
- Prep vegetables and dressing up to 2 days ahead
- Cook pasta the day before and toss with a tiny bit of oil to prevent sticking
- Add fresh herbs just before serving for best flavor
FAQs & Final Thoughts
Frequently Asked Questions
Yes! You can prepare this salad up to 24 hours in advance. I recommend adding the fresh basil just before serving to maintain its vibrant color and flavor. Store it covered in the refrigerator until ready to serve.
To minimize excess liquid, salt and drain your cucumbers for 15 minutes before adding them to the salad. Also, make sure your pasta is well-drained and cooled before mixing. If you’re making it ahead, you might want to check out my bow tie pasta salad recipe for more make-ahead tips!
Short pasta shapes work best – I love using rotini, fusilli, or bow ties because their ridges and curves help catch the dressing. Small shells or penne are great options too!
While fresh basil adds amazing flavor, you can use 1 tablespoon of dried basil in a pinch. The taste will be different but still delicious. Just remember: fresh herbs are what make this salad really shine!
Final Thoughts
I just know you’re going to love this pasta salad as much as my family does! It’s become our go-to for summer picnics and potlucks, and I love seeing the bowl come back empty every single time. The combination of fresh vegetables, perfectly cooked pasta, and that zingy dressing is simply irresistible.
Don’t forget to snap a photo if you make this recipe – I absolutely love seeing your kitchen creations! And remember, cooking is all about making it your own, so feel free to play around with the ingredients and make it perfect for your taste buds. Happy cooking, friends! 💕
15-Minute Cucumber Tomato Pasta Salad
Ingredients
For pasta salad
- 8 ounces small-shaped pasta
- 1 pint grape or cherry tomatoes cut in half
- 3 small cucumbers sliced
- 1/3 cup fresh basil leaves thinly sliced
- 1/4 cup grated Parmesan cheese
For dressing
- 1/4 cup avocado oil or light extra virgin olive oil. I find regular olive oil to be too heavy of a flavor for this recipe.
- 1 Tablespoon fresh lemon juice
- 1/2 Tablespoon honey
- 1 teaspoon salt or to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Instructions
- Cook pasta in salted boiling water until al dente, following package instructions. Drain and set aside to cool.
- Add tomatoes, cucumbers and sliced basil to a large bowl. Once pasta is cooled, add to the bowl and toss to combine.
- Combine ingredients for dressing in a small bowl. Whisk together.
- Drizzle the dressing over the pasta and veggies. Add the Parmesan cheese and toss well to coat everything with dressing and cheese.
- Taste the pasta and add additional salt and pepper as needed. Sprinkle with extra basil for a garnish. Serve immediately or store in the refrigerator for up to 2 days.
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