Nobody likes a watery, bland pasta salad. This cucumber tomato pasta salad solves that. It is a cold summer side made with firm short pasta, crisp cucumber, juicy tomatoes, fresh herbs, and a tangy vinaigrette. It tastes bright, travels well when kept cold, and works for BBQs, potlucks, lunches, and light dinners.
This version stays crisp because the tomatoes drain first, the cucumber is dried well, and the dressing is added in stages. It is mayo-free in the base recipe, so it feels fresh instead of heavy.
For more easy bowls like this one, see these summer pasta salad recipes.
Quick Answer
Cucumber tomato pasta salad is a cold pasta salad made with short pasta, cucumber, tomatoes, red onion, herbs, and vinaigrette. For the best texture, cool the pasta fully, drain the tomatoes, dry the cucumber, and add part of the dressing right before serving.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 10 minutes
- Chill time: 15 minutes
- Total time: 40 minutes
- Servings: 8 side servings
- Main style: Mayo-free cold pasta salad
Recipe Testing Notes
This recipe works best when the pasta is cooled fully and the tomatoes are drained before mixing. I also save part of the dressing for the end because chilled pasta absorbs liquid as it sits. That small step keeps the salad from tasting dry at the table.
Best For
- BBQs: serve it cold next to grilled chicken, turkey burgers, veggie burgers, or corn.
- Potlucks: prep the pasta and dressing ahead, then add the vegetables closer to serving.
- Lunches: add chickpeas, feta, or grilled chicken for a more filling bowl.
- Make-ahead meals: store the dressing apart and toss again before serving.
Why You’ll Love This Cucumber Tomato Pasta Salad
- Fresh and crisp: Cucumber, tomato, onion, and herbs keep each bite bright.
- Good for gatherings: It travels well for picnics, potlucks, and cookouts when kept cold.
- No mayo in the base: The vinaigrette gives it a clean, tangy taste.
- Easy to change: Add feta, mozzarella, chickpeas, or grilled chicken to make it more filling.
- Great cold: The flavor gets better after a short chill.
For more cold summer salads that pair well with this bowl, see these summer salad recipes.
Ingredients for Cucumber Tomato Pasta Salad
This cucumber tomato salad with pasta works best when each ingredient adds a clear texture: firm pasta, crisp cucumber, juicy tomatoes, sharp onion, fresh herbs, and a bright dressing.
Pasta
Rotini, fusilli, farfalle, penne, or elbow pasta all work well. Cook the pasta until al dente so it stays firm after chilling.
Cucumber
English cucumber is a strong pick because the skin is thin and the seeds are small. If you use a garden cucumber, peel it and scoop out the watery seeds.
Tomatoes
Grape tomatoes, cherry tomatoes, or Roma tomatoes work well. Halve small tomatoes or dice Roma tomatoes into bite-size pieces.
Red Onion
Thin red onion adds bite. For a softer taste, soak the slices in cold water for 10 minutes, then drain well.
Fresh Herbs
Fresh basil gives the salad a sweet summer flavor. Parsley or dill also work well.
Vinaigrette
Olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper make a zesty dressing that coats the pasta without weighing it down.
Optional Cheese
Feta adds a salty bite. Small mozzarella pearls add a mild, creamy texture.
Easy Ingredient Swaps
- Use bowtie or penne if you do not have rotini.
- Use parsley or dill instead of basil.
- Use mozzarella pearls for a mild salad or feta for a saltier bite.
- Use white wine vinegar if red wine vinegar is not on hand.
Produce Safety Note
Since this salad uses raw cucumber and tomatoes, rinse the produce under running water before cutting. The FDA also notes that firm produce, such as cucumbers, can be scrubbed with a clean produce brush, then dried with a clean towel or paper towel. See the FDA guide on selecting and serving produce safely for more kitchen tips.
Best Pasta to Use
The best pasta for cucumber tomato pasta salad is short and ridged. Rotini and fusilli are top picks because their curves hold vinaigrette, herbs, and small bits of tomato.
Farfalle and penne also work. Elbow pasta gives the salad a softer, classic picnic feel. Avoid long noodles because they clump and make the salad harder to serve.
How to Make Cucumber Tomato Pasta Salad
- Cook the pasta. Boil the pasta in salted water until al dente. Drain, rinse briefly with cold water, then drain very well.
- Prep the vegetables. Dice the cucumber, halve the tomatoes, and slice the red onion thin.
- Make the dressing. Whisk the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, Italian seasoning, salt, and pepper in a small bowl.
- Toss the salad. Add the cooled pasta, cucumber, tomatoes, onion, herbs, and cheese to a large bowl. Pour in most of the dressing and toss.
- Chill. Cover and chill for 15 to 30 minutes so the flavors can blend.
- Finish and serve. Taste, add the rest of the dressing if needed, and serve cold.
Tips to Keep It from Getting Watery
To keep cucumber tomato pasta salad from getting watery, drain the tomatoes, pat the cucumber dry, cool the pasta fully, and add part of the dressing right before serving.
- Drain the tomatoes: Cut them first, then let them sit in a colander while the pasta cooks.
- Dry the cucumber: Pat diced cucumber with paper towels before adding it to the bowl.
- Salt only when needed: If your tomatoes are very juicy, sprinkle them with a pinch of salt, rest for 10 minutes, then drain.
- Cool the pasta well: Warm pasta can soften the cucumber and herbs.
- Dress in stages: Add most of the dressing first. Save a few tablespoons for right before serving.
Texture Rule
The best cucumber tomato pasta salad has cold pasta, dry cucumber, drained tomatoes, and enough dressing to coat without pooling at the bottom of the bowl.
Zesty Italian Vinaigrette Variation
For a stronger Italian-style summer pasta salad, add 1 extra tablespoon of red wine vinegar, 1 teaspoon of dried oregano, and 2 tablespoons of finely grated Parmesan. You can also add sliced black olives or pepperoncini for more tang.
This version is a smart pick when you need a pasta salad for BBQ because it tastes bold even after chilling.
Optional Variations
Creamy Cucumber and Tomato Pasta Salad
Stir 1/3 cup mayonnaise, sour cream, or plain Greek yogurt into the vinaigrette. Keep this version very cold, especially outdoors.
Greek-Inspired Version
Add feta, Kalamata olives, oregano, and a squeeze of lemon. Chickpeas also work well if you want a more filling bowl.
No-Pasta Version
For a lighter bowl without noodles, try this cucumber tomato salad. It gives you the same crisp summer flavor in a simpler side.
Extra Veggie Add-Ins
Try bell pepper, corn, baby spinach, arugula, or diced avocado. Add soft greens right before serving so they do not wilt.
Make-Ahead, Storage, and Leftovers
This make-ahead pasta salad tastes best when the pasta, dressing, and fresh vegetables are prepped apart, then mixed closer to serving. You can cook the pasta and make the dressing up to 24 hours ahead. Store them in separate containers in the fridge.
If you want to mix the salad ahead, toss the pasta with half the dressing first. Add the cucumber, tomatoes, herbs, cheese, and the rest of the dressing closer to serving time.
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up dressing as it sits, so add a small splash of olive oil, vinegar, or lemon juice before serving again.
When packing this salad for a picnic, lunch, or road trip, keep it in a cooler with ice packs. University of Minnesota Extension lists pasta salad and cut fruits and vegetables as perishable foods that should stay in a cooler at 40°F or colder. Read more in their guide to safe food temperatures.
Food Safety for Outdoor Serving
Keep this salad cold until serving. For a picnic or BBQ, set the serving bowl over ice or serve smaller bowls and refill from the fridge or cooler.
Do not leave pasta salad at room temperature for more than 2 hours. If the outdoor temperature is above 90°F, cut that time to 1 hour. FoodSafety.gov gives the same timing for perishable foods in its 4 steps to food safety. Discard leftovers that sit out past those limits.
What to Serve with Cucumber Tomato Pasta Salad
This cookout pasta salad pairs well with classic summer mains and lighter sides. Serve it alongside:
- Grilled mains: grilled chicken breasts, turkey burgers, veggie burgers, salmon fillets, or shrimp skewers.
- Other sides: corn on the cob, fruit salad, green salad, or baked beans.
- Cookout menus: add it to a bigger spread of cookout side dishes.
For a light weekday meal, pair it with simple protein and fruit. You can add it to your list of summer dinner ideas when you want a cool side that does not heat up the kitchen.
FAQ About Cucumber Tomato Pasta Salad
Can you make cucumber tomato pasta salad ahead of time?
Yes. For the best texture, cook the pasta and mix the dressing up to 24 hours ahead. Add the cucumber, tomatoes, herbs, and extra dressing closer to serving.
How long does cucumber tomato pasta salad last?
It lasts up to 3 days in the fridge in an airtight container. The salad tastes best during the first 1 to 2 days because the vegetables stay crisper.
How do you keep cucumber tomato pasta salad from getting watery?
Drain juicy tomatoes, pat the cucumber dry, and cool the pasta before mixing. If the tomatoes are extra juicy, salt them lightly, rest for 10 minutes, then drain.
How do you keep pasta salad from drying out?
Save a few tablespoons of dressing and stir it in right before serving. A small splash of olive oil or vinegar can also refresh leftovers.
What pasta shape works best?
Rotini, fusilli, farfalle, penne, and elbow pasta all work well. Choose a short shape that can hold dressing and small pieces of vegetables.
Can I make it creamy?
Yes. Add a small amount of mayonnaise, sour cream, or plain Greek yogurt to the dressing. Keep creamy pasta salad cold and follow the outdoor serving time limits.
Should I peel the cucumber?
You do not need to peel an English cucumber. If you use a garden cucumber with thick skin, peel it and scoop out the seeds for a better texture.
Can I use bottled Italian dressing?
Yes. Use about 3/4 cup bottled Italian dressing for a faster version. Taste before serving because bottled dressings can be saltier or sweeter than homemade vinaigrette.
Should cucumber tomato pasta salad be served cold?
It tastes best cold or lightly chilled. If it sits in the fridge for several hours, stir in a little extra dressing before serving so the pasta tastes fresh again.
Can I add protein to cucumber tomato pasta salad?
Yes. Add grilled chicken, chickpeas, tuna, shrimp, or white beans. Add the protein after the pasta has cooled so the vegetables stay crisp.
What is the best dressing for cucumber tomato pasta salad?
A red wine vinaigrette works best because it is tangy, light, and easy to refresh after chilling. Italian dressing also works for a faster version.
Cucumber Tomato Pasta Salad
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions.
- Drain the pasta, rinse briefly with cold water, and drain again until no extra water remains.
- Add the cucumber, tomatoes, red onion, herbs, and optional cheese to a large mixing bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey or sugar, garlic, Italian seasoning, salt, and black pepper.
- Add the cooled pasta to the vegetables. Pour in about three-quarters of the dressing and toss gently until everything is coated.
- Cover and chill for 15 to 30 minutes so the flavors can blend.
- Taste before serving. Add the remaining dressing, plus more salt or pepper if needed, and serve cold.
Notes
- For less sharp onion flavor, soak the sliced red onion in cold water for 10 minutes, then drain well.
- For a less watery salad, drain the cut tomatoes and pat the cucumber dry before mixing.
- For meal prep, store the dressing and vegetables apart from the pasta until close to serving.
- Keep the salad cold for outdoor meals. Serve smaller bowls and refill from the fridge or cooler when needed.
- For a zesty Italian-style variation, add 1 extra tablespoon red wine vinegar, 1 teaspoon dried oregano, and 2 tablespoons finely grated Parmesan. Sliced black olives or pepperoncini can also be added for more tang.
Approximate nutrition per side serving:
235 calories, 9g fat, 34g carbohydrates, 6g protein, 3g fiber, and 330mg sodium.Serve It Cold and Fresh
This cucumber tomato pasta salad works best when it stays crisp, well-chilled, and lightly dressed right before serving. Keep extra vinaigrette on hand so every serving tastes fresh instead of dry.
Did you make this recipe?
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