Cucumber and Tomato Pasta Salad Recipe
A fresh pasta salad loaded with crisp cucumbers, juicy tomatoes, and tangy feta cheese tossed in a simple olive oil and red wine vinegar dressing.
Servings: 6
Calories: 384kcal
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 ½ cups grape or cherry tomatoes halved
- 1 English cucumber quartered lengthwise and sliced
- 1 shallot, minced
- ½ cup fresh basil leaves thinly sliced
- ½ cup feta cheese crumbled
For the Dressing:
- ½ cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper
- ½ 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.
Notes
Pasta shape matters. Short pasta with ridges or twists (like rotini) holds the dressing better than smooth pasta like penne. The grooves catch the oil and vinegar.
Salt your pasta water generously. This is your only chance to season the pasta itself. The water should taste salty like the sea. Don't worry, most of it drains away.
Dress it while it's still slightly warm. If you toss the pasta with the dressing when it's just cooled (not ice cold), it absorbs more flavor. Then chill it afterward.
Taste and adjust before serving. After it's been in the fridge, taste it again. You might need a pinch more salt, a drizzle more oil, or another splash of vinegar. Cold food needs more seasoning than warm food.
Nutrition
Calories: 384kcal | Carbohydrates: 40g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 11mg | Sodium: 539mg | Potassium: 282mg | Fiber: 2g | Sugar: 3g | Vitamin A: 395IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 1mg
