15-Minute Cucumber Tomato Pasta Salad
This Cucumber Tomato Pasta Salad is light, refreshing, and packed with flavor! Made with crisp cucumbers, cherry tomatoes, fresh basil, al dente pasta, and all tied together with a quick, brightly-flavored dressing. Done in just 15 minutes, this pasta salad is perfect as a light lunch or veggie-loaded side to any meal.
Servings: 8 servings
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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.
Nutrition
Serving: 1g | Calories: 196kcal | Carbohydrates: 27g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 356mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 447IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 2mg