CUCUMBER TOMATO PASTA SALAD — Don’t let the short and simple ingredient list fool you. This easy pasta salad is full of flavor and always a hit an any gathering.
I love a good pasta salad, and this quick and simple Cucumber Tomato Pasta Salad is one of my all time favorites!
I admit, I was skeptical of the super short ingredient list, but don’t let that worry you. This salad may be simple, but it’s loaded with color and flavor.
I almost always have the ingredients for this salad on hand–especially during the summer–which means I can throw it together as a quick side for almost any meal.
It’s also perfect on it’s own as a light lunch, and it’s great for picnics, potlucks and backyard barbecues.
Every time I serve this salad or bring it to a get-together, I get lots of compliments and requests for the recipe.
This recipe does serve a crowd, so if you’ll be making it for a side dish or a smaller crew, you may want to cut it in half.
Greek seasoning is usually readily available in the spice aisle at your local grocery store, but if you can’t find it, or would rather make your own, give my easy recipe for Homemade Greek Seasoning a try.
You’ll want to put this salad together at least an hour before serving to give the flavors time to mingle. It can also be made the day before, although you may want to stir in another tablespoon or two of mayo before serving.
I’ve always been a fan of pasta salads loaded with all kinds of mix-ins. I figured the more ingredients, the better the salad. Boy was I wrong!
This fabulous, flavorful Cucumber Tomato Pasta Salad is a great reminder that when it comes to food, sometimes keeping it simple is the way to go!
Be sure to save this Cucumber Tomato Pasta Salad recipe to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking
Here’s what you’ll need to make Cucumber Tomato Pasta Salad
- Rotini pasta
- Olive oil
- Produce: tomatoes, cucumbers
- Spices: Greek seasoning, salt and pepper
- 16 oz. rotini pasta
- 2 teaspoons olive oil
- 1 tablespoon Greek seasoning, divided
- 2 cups diced cucumber
- 2 cups diced tomato
- 1 cup mayonnaise
- Salt and pepper, to taste
- Cook pasta according to package instructions. Rinse with cold water and drain.
- Add pasta to a large mixing bowl and toss with the olive oil and 1 teaspoon of the Greek seasoning.
- Gently stir in the tomato, cucumber, mayonnaise and remaining Greek seasoning and mix until combined. Season with salt and pepper, to taste.
- Refrigerate at least on hour before serving.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 523mgCarbohydrates: 13gFiber: 1gSugar: 1gProtein: 3g
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Who Dished It Up First: Adapted from What Can I Bring