Cucumber and Tomato Pasta Salad
If your family enjoys a simple summer salad of crunchy cucumbers, juicy tomatoes, and tender macaroni with a quick, easy vinaigrette, you're in the right place.
Servings: 8 servings
Chef Alli
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Ingredients
For the Salad
- 1 large English cucumber
- 3 large Roma tomatoes nicely ripened
- 2 cups fully cooked macaroni pasta cooked according to package directions, just to al dente (1 cup uncooked macaroni)
- ½ medium red onion thinly sliced
For the Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1-2 teaspoons granulated sugar
- 1 tablespoon fresh basil or 1 teaspoon dried basil optional
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the Vegetables
- Use a peeler to remove some of the cucumber skin, allowing a few strips to remain in tact. Cut the cucumber in half lengthwise, then thinly slice each half into half moons. Sprinkle the cucumbers with a bit of kosher salt, tossing to combine; place into a collander to drain for a few minutes.1 large English cucumber
- Thinly slice the tomatoes; sprinkle with a bit of kosher salt and toss gently to combine. Drain in a collander for a few minutes.3 large Roma tomatoes
Make the Dressing
- In a glass jar with a tight-fitting lid, add the olive oil, red wine vinegar, granulated sugar, and basil (if using); shake well to combine. Season to taste with salt and pepper.1 tablespoon fresh basil or 1 teaspoon dried basil, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1-2 teaspoons granulated sugar, Kosher salt and freshly ground black pepper
Make the Salad
- In a large mixing bowl, add the prepared cucumbers and tomatoes, cooked macaroni pasta, and red onion slices.2 cups fully cooked macaroni pasta, ½ medium red onion
- Pour the prepared dressing over the salad ingredients, gently tossing to combine.
- Chill the salad for at least 2-3 hours before serving. Toss again before serving.
Notes
Make extra dressing and save some back. I like to add the reserved dressing just before I serve the salad so it's nice and moist.
You can easily cut this recipe in half if you're cooking for two. Or, if you're feeding a crowd, this recipe will easily double or triple.
Be sure you don't overcook the pasta. There's nothing worse than limp pasta! You want the pasta to have some "bite" to it, so cook it just until al dente.
If your red onions seem too strong and overpowdering, place the slices into tepid water and let them rest for 10-15 minutes. This quick water bath will draw out any pungent flavors and bitterness.
Nutrition
Calories: 132kcalCarbohydrates: 15gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 6mgPotassium: 258mgFiber: 2gSugar: 4gVitamin A: 621IUVitamin C: 11mgCalcium: 18mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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