This cucumber and tomato pasta salad is what I make when I need something fresh on the table in 20 minutes. You get juicy tomatoes, crisp cucumbers, tangy feta, and fresh basil all tossed with pasta in a simple olive oil and red wine vinegar dressing. It's light but filling, and honestly, it tastes even better after it sits in the fridge for a bit.
I love serving this alongside grilled chicken or bringing it to potlucks because it holds up well and everyone goes back for seconds.
If you're a pasta salad fan like me, you'll also want to try my creamy macaroni salad and my chicken pesto pasta salad for more easy options.
Quick Answer
What is cucumber and tomato pasta salad? It's a cold pasta salad made with fresh vegetables, tangy feta cheese, and a simple olive oil vinaigrette that comes together in about 20 minutes.
- Prep & Cook: 10 minutes prep, 10 minutes cook, plus 30 minutes chill time
- Texture: Tender pasta with crisp vegetables and creamy feta crumbles
- Flavor: Fresh, tangy, and herbaceous with a bright vinegar kick
- Perfect for: Potlucks, summer BBQs, meal prep lunches, or quick side dishes
- Method: Boil pasta, chop vegetables, toss everything together, and chill
The key is using cold pasta and letting it sit in the fridge so the dressing soaks into every bite.
Jump to:
The ingredients
For the Pasta Salad:
- Small-shaped pasta - Rotini, bowtie, or penne all work. I like rotini because the dressing gets into all those twists.
- Grape or cherry tomatoes - Sweeter than regular tomatoes and they don't make the salad watery.
- English cucumber - Way less seedy than regular cucumbers, so you get more crunch and less mush.
- Fresh basil - The fresh herb makes a huge difference. Don't skip it.
- Feta cheese - Get the block and crumble it yourself if you can. It tastes better than the pre-crumbled stuff.
- Shallot - Adds a mild onion flavor that's not too sharp. Way better than raw red onion in my opinion.
For the Dressing:
- Olive oil - Use a decent one since you'll taste it.
- Red wine vinegar - Gives it that tangy bite. You could swap for white wine vinegar in a pinch.
- Salt and black pepper - Season generously. Pasta needs more salt than you think.
- Garlic powder - Adds flavor without the harshness of raw garlic.
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Cucumber and Tomato Pasta Salad
Cook the pasta. Bring a large pot of salted water to a boil. Add your pasta and cook it according to the package directions until it's al dente. You want it tender but still with a little bite. Drain it in a colander and rinse under cold water until it's completely cool. This stops the cooking and keeps your pasta from getting mushy later.
Prep your vegetables. While the pasta's cooking, cut your tomatoes in half. Quarter the cucumber lengthwise first, then slice it into bite-sized pieces. Mince the shallot super fine so you get little bits throughout. Roll up a small stack of basil leaves and slice them thin into ribbons. This is called a chiffonade if you want to sound fancy.
Mix everything together. Put your cooled pasta in a large mixing bowl. Add the tomatoes, cucumber pieces, minced shallot, crumbled feta, and sliced basil. Sprinkle the garlic powder, salt, and pepper over everything. Pour the olive oil and red wine vinegar right on top. Use your hands or a big spoon to toss it all together until every piece of pasta is coated. You want the dressing distributed evenly.
Let it chill. Cover the bowl and stick it in the fridge for at least 30 minutes. This is when the magic happens. The pasta soaks up the dressing, the flavors blend together, and everything gets cold and refreshing. Give it a quick stir before you serve it.
Sophie's Tips
The biggest mistake people make with pasta salad is not salting the pasta water enough. It should taste like the ocean. Your pasta won't absorb much flavor later, so this is your chance.
Rinse that pasta with cold water. I know some people say never rinse pasta, but for cold salads, you need to. It stops the cooking immediately and washes off the excess starch that would make your salad gummy.
If you're making this ahead, hold back some of the feta and basil. Add them right before serving so they stay fresh looking. Basil can turn brown after a day in the fridge, and fresh feta on top just looks nicer.
I've found this salad tastes best when it's been sitting for at least a couple hours. The pasta really drinks up that dressing. If it looks a little dry when you pull it out of the fridge, drizzle a tiny bit more olive oil and toss it again.
Variations
Add protein. Toss in some chopped rotisserie chicken, grilled shrimp, or chickpeas to make this a full meal. I do the chickpea version all the time for meatless Mondays.
Switch up the cheese. Mozzarella balls (cut in half) give you a milder flavor, or try goat cheese if you like it extra tangy. Parmesan shavings work too, but you lose that creamy feta texture.
Make it Greek style. Add Kalamata olives, red onion, and a pinch of oregano. Use lemon juice instead of red wine vinegar for a different tang.
Go Italian. Swap the feta for fresh mozzarella, add salami or pepperoni, and throw in some roasted red peppers. Use Italian dressing instead of making your own.
Try different herbs. Parsley, dill, or mint all work great here. I love dill with cucumber especially.
Serving Ideas
This pasta salad pairs beautifully with grilled meats. I serve it with burgers, hot dogs, grilled chicken, or steak at summer cookouts. It's the kind of side dish that makes the main course better.
Bring it to potlucks and BBQs. It travels well, doesn't need to stay hot, and feeds a crowd without much effort. Plus, it looks colorful on the table.
Make it your work lunch for the week. Pack it in containers on Sunday and you've got five easy lunches ready to go. It actually gets better each day as the flavors develop.
Storage Tips
In the fridge: Keep this salad in an airtight container in the refrigerator for up to 4 days. The cucumber might release some water after day three, but it'll still taste good. Just drain off any excess liquid before serving.
Make ahead: You can make this up to 2 days in advance. Actually, I prefer it that way. The longer it sits, the more flavor the pasta absorbs. Just add the basil and a bit of extra feta right before serving to keep them fresh.
Freezing: Don't freeze this. The cucumbers and tomatoes will turn to mush, and the feta gets grainy. This is definitely a fresh salad situation.
Serving after storage: Give it a good stir before serving. Sometimes the oil separates a bit. If it looks dry, add a drizzle of olive oil and a splash of vinegar, then toss again. Taste it and add more salt if needed.
FAQ
Can I use regular cucumbers instead of English cucumbers?
Yeah, you can. Just scoop out the seeds first with a spoon. Regular cucumbers have way more seeds and water, which can make your salad soggy. English cucumbers are less watery and have tiny seeds you barely notice, so they're worth it if you can find them.
Why is my pasta salad dry after refrigerating?
Pasta keeps absorbing liquid even after it's cooked, especially when it's cold. That's totally normal. Just add a little more olive oil and vinegar before serving and toss it again. I usually keep a small jar of the dressing in the fridge for this exact reason.
Can I make this pasta salad the night before?
Absolutely. It's actually better the next day. The pasta has time to soak up all those flavors. Just wait to add the basil until right before you serve it, or it might turn brown. Everything else holds up perfectly overnight.
More Pasta Salad
Cucumber and Tomato Pasta Salad Recipe
Equipment
- Large pot
- Colander
- large mixing bowl
- Small bowl or jar for dressing (optional)
- Whisk or fork
Ingredients
For the Pasta Salad:
- 10 oz small-shaped pasta rotini, bowtie, or penne work great
- 1 ยฝ cups grape or cherry tomatoes halved
- 1 English cucumber quartered lengthwise and sliced
- 1 shallot, minced
- ยฝ cup fresh basil leaves thinly sliced
- ยฝ cup feta cheese crumbled
For the Dressing:
- ยฝ cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- ยฝ teaspoon garlic powder
Instructions
- Boil salted water in a large pot. Once it's at a rolling boil, add the pasta. Cook it following the package timing until al dente (usually 8-10 minutes). Drain the pasta in a colander, then rinse it thoroughly under cold running water until it's completely cooled. This prevents overcooking and removes excess starch.
- Prepare all the vegetables while the pasta boils. Slice the grape tomatoes in half. Cut the English cucumber into quarters lengthwise, then chop those quarters into bite-sized chunks. Mince the shallot very finely. Stack the basil leaves, roll them tightly, and slice them crosswise into thin ribbons.
- Combine the cooled pasta with all the vegetables in a large mixing bowl. Add the halved tomatoes, chopped cucumber, minced shallot, sliced basil ribbons, and crumbled feta cheese. Sprinkle the garlic powder, salt, and black pepper evenly over everything.
- Pour the olive oil and red wine vinegar directly over the pasta mixture. Using clean hands or a large spoon, gently toss all the ingredients until the dressing coats every piece of pasta and the vegetables are distributed throughout.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for a minimum of 30 minutes (or up to 2 days) to allow the flavors to blend and the pasta to absorb the dressing. Stir well before serving.
Sophie Viau says
It comes together in just 20 minutes and tastes even better after chilling in the fridge. The pasta soaks up all that delicious dressing while the vegetables stay crisp and refreshing