The combo of crisp cucumbers, juicy tomatoes, and tender pasta that screams “lazy summer lunch.” It’s light enough to keep you from feeling sluggish, but hearty enough to fill you up. Plus, it’s got that cool, creamy bite with just the right zing from the dressing.

Everyone loves it, this dish makes its way to our table at least once a week. Me and my kids prefer to eat this Cucumber Tomato Pasta Salad cold out of the fridge, but if you want to eat it warm then go ahead. Now if you’re ready, let’s start our tutorial for this easy 20-minute healthy Cucumber Tomato Pasta Salad.

Ingredients You’ll Need

Fresh and Simple Pantry Staples

One of the things I love most about this cucumber tomato pasta salad is how easy it is to throw together with just a few pantry and fridge basics. Even if you’re not the most organized meal planner (guilty here sometimes!), chances are you already have most of these ingredients at home.

Here’s exactly what you’ll need:

• 2 cups cooked pasta (rotini, bowtie, or penne all work great)
• 1 large cucumber, diced (or 2 small ones)
• 1½ cups cherry or grape tomatoes, halved
• ¼ red onion, finely sliced (optional if you want a mild kick)
• ½ cup crumbled feta cheese (skip it or swap with vegan feta if dairy-free)
• 2 tablespoons chopped fresh dill (or 1 tsp dried)
• Salt & black pepper, to taste

And for the simple homemade dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1 clove garlic, minced

Give it all a quick whisk in a small bowl until it blends well. If you prefer a creamy twist, you can swap olive oil and lemon for 2 tablespoons of plain Greek yogurt and a splash of vinegar. I’ve done both versions and they’re equally tasty.

Oh, and if you’re into super quick recipes, you might also enjoy this 4-ingredient pasta salad. It’s a lifesaver on chaotic weekdays.

How to Make Cucumber Tomato Pasta Salad

Quick Overview of the Recipe

This cucumber tomato pasta salad is ridiculously easy to whip up. If you can boil water and slice veggies, you’re halfway there already! You start by cooking your pasta, then prepping the veggies while the pasta cools. Mix everything together, toss in the dressing, and chill it a bit before serving. That’s it!

It’s super kid-friendly too. My boys love helping with the tomato cutting and mixing, and I don’t mind the little mess if it means they eat something this fresh and colorful.

Cucumber Tomato Pasta Salad Dressing

Now, let’s talk about that dressing. The key is balance. You want just enough zing from the lemon and mustard, but not so much that it overpowers those fresh veggies. Here’s how to nail it every time:

In a small bowl or jar, combine:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 garlic clove, finely minced
• Pinch of salt and pepper

Shake or whisk until smooth. If you like a creamier finish, go for a dollop of Greek yogurt and skip the mustard. Either way, the dressing should coat the pasta without drowning it.

If you need more veggie-packed ideas, this Mexican chicken salad is loaded with color and flavor too!

If you’re serving it for a crowd or prepping ahead, double the dressing. The pasta tends to soak it up after a few hours, and having a little extra means you can freshen it up right before serving.

This salad pairs well with grilled mains or even a side like dense bean salad, which adds more protein and texture to the meal.

Step-by-Step Guide (with Tips)

1. Cook the Pasta Just Right

The first step to nailing this cucumber tomato pasta salad is getting the pasta spot on. You’ll want to use short pasta like rotini, bowtie, or penne—something with curves that hold onto the dressing and veggies.

Start by boiling about 6 cups of water in a large pot. Once it’s bubbling, add 1 teaspoon of salt—this gives your pasta flavor from the inside out. Toss in 2 cups of dry pasta and cook it according to the package directions. Usually, that’s around 8 to 10 minutes for a nice al dente bite.

Here’s a tip I learned the hard way: Don’t overcook the pasta. Mushy noodles will make your salad soggy and sad. Once the pasta’s cooked, drain it and run it under cold water for a minute. This cools it down fast and stops the cooking process.

While the pasta cools, you can prep everything else. Multitasking for the win!

2. Chop and Prep the Veggies Like a Pro

Let’s talk veggies. You’ll need 1 large cucumber and around 1½ cups of cherry tomatoes. For the cucumber, I like to keep the skin on for a nice crunch—just wash it well and chop into small, bite-sized pieces. If your cucumber is super watery, you can pat the pieces dry with a paper towel.

For the tomatoes, halve them so they release a little juice and mix easily into the salad. Want to cut down the onion’s bite? Soak the ¼ cup of sliced red onion in a little lemon juice or cold water for a few minutes before adding it.

If you’re craving another no-fuss salad idea, check out this tasty tomato peach burrata salad on the site. It’s sweet, fresh, and just as colorful.

3. Mix and Chill

Now comes the fun part—bringing everything together! In a large bowl, combine your cooled pasta, chopped cucumber, halved tomatoes, sliced red onion, and ½ cup of crumbled feta. Sprinkle in some fresh or dried dill, and season with salt and black pepper.

Drizzle in your homemade dressing and give everything a gentle but thorough toss. You want all those flavors to get cozy.

Stick the bowl in the fridge for at least 30 minutes before serving. Trust me, this makes a big difference. Chilling lets the pasta soak in the dressing and gives the whole dish that refreshing, crisp taste that makes it perfect for warm days.

Tasty Tips to Make It Even Better

How to Avoid a Soggy Cucumber Tomato Pasta Salad

Nobody likes a soggy salad. And believe me, I’ve been there—what started out bright and crunchy turned into a watery mess the next day. Luckily, it’s easy to avoid with a few quick tricks.

First, make sure you’re using firm cucumbers and ripe, but not overripe, tomatoes. After chopping them, let them sit on a paper towel for a couple of minutes to absorb some moisture. If your tomatoes are extra juicy, scoop out the seeds before tossing them in. This helps cut down on excess liquid.

Also, don’t skip chilling the salad before serving. It allows the dressing to stick better and keeps everything nice and crisp.

When to Dress the Salad for Max Flavor

Now here’s a little timing trick: If you’re serving this cucumber tomato pasta salad right away, go ahead and mix in the dressing after combining all the ingredients. But if you’re making it ahead of time (say, the night before a picnic or potluck), it’s smarter to wait.

Store the dressing separately and toss it in about 20–30 minutes before serving. That way, the pasta doesn’t soak it all up and go dry, and the veggies stay crisp.

Want something to pair this salad with? Try it with grilled chicken or check out our flavorful chicken Caesar sandwich, it’s a hit with grown-ups and kids alike!

Fun and Easy Variations to Try

Different Pasta Shapes to Use

Let’s be honest—kids (and adults) love fun-shaped pasta. While rotini is a classic choice for cucumber tomato pasta salad, there’s no rule saying you have to stick with it. In fact, trying out different pasta shapes can change both the texture and how well the dressing clings to the noodles.

Here are a few great options:

• Bowtie (farfalle): Holds up well and looks adorable in lunchboxes
• Penne: Smooth and sturdy, great if you’re planning to serve leftovers
• Shells: Perfect little pockets for catching dressing and bits of veggies
• Fusilli: A curly favorite that grips flavor like a pro

If you’re using gluten-free or whole grain pasta, make sure not to overcook it. These types tend to get mushy quicker, especially after chilling.

Mixing things up with pasta keeps the salad exciting, especially if it’s part of your regular rotation.

Add-Ins for More Texture and Taste

Here’s where things get fun. Once you’ve got the base recipe down, you can easily tweak your cucumber tomato pasta salad to match your mood, the season, or what’s left in the fridge.

Some of our favorite mix-ins include:

• Sweet corn – Adds a nice pop of sweetness and crunch
• Sliced black olives – Salty and smooth, they blend well with feta
• Chickpeas – For extra protein and a hearty bite
• Avocado chunks – Creamy and fresh, best added just before serving
• Diced bell peppers – Adds color and crunch
• Fresh basil or mint – Swapping herbs can totally change the flavor

The cool part is, it’s hard to mess up. Just keep the balance of soft and crunchy, and don’t overload it too much.

If you love colorful dishes like this, you might enjoy checking out this fun cotton candy ice cream recipe—it’s a bright treat that’s perfect for summer dessert time!

What to Serve with This Salad

Perfect Pairings for Any Meal

This cucumber tomato pasta salad is super versatile, which makes it a great go-to for busy weeknights, summer cookouts, or even casual family dinners. It works well as both a main dish and a side, depending on what you’re in the mood for.

If you’re using it as a side, it goes great with:

• Grilled chicken – Lemon herb or plain salt-and-pepper grilled chicken pairs so well with the tangy dressing.
• Veggie skewers – Roasted zucchini, peppers, and mushrooms offer a nice smoky flavor that balances the cool salad.
• Tuna salad sandwiches – For a hearty lunch or light dinner, this combo hits the spot.
• Baked salmon – Light, flaky fish with a side of this refreshing pasta is always a win.

Now, if you’re serving it as the main dish, just toss in a protein like chickpeas, shredded rotisserie chicken, or white beans to bulk it up a little. You’ll have a full, satisfying meal without turning on the oven.

Kid-Approved Side Ideas

Getting kids to eat veggies isn’t always easy, but this cucumber tomato pasta salad makes it less of a battle. My boys love it with cheesy garlic bread, a side of fruit (like grapes or melon), or even homemade veggie chips.

You could also serve it alongside finger foods like mini quesadillas, grilled cheese cut into strips, or crunchy carrot sticks with hummus. Anything they can dip or munch on tends to be a hit around here.

Looking for another fun side to try? This simple french toast bagel is sweet, quick, and makes a cool addition to your summer brunch table.

How to Store and Freeze It Right

Fridge Storage Tips

If you’ve got leftovers (lucky you!), storing this cucumber tomato pasta salad the right way will help it stay fresh and tasty for a few days. Just scoop it into an airtight container and pop it in the fridge.

It’ll stay good for up to 3–4 days, but it’s best within the first 48 hours when the veggies are still crisp. Before serving again, give it a little stir. Sometimes the dressing settles at the bottom or the pasta soaks it up, so adding a quick splash of olive oil or lemon juice brings it back to life.

To keep it from getting watery, you can store the dressing separately next time and mix it right before eating.

Can You Freeze Pasta Salad?

Now here’s the thing—technically, yes, you can freeze pasta salad. But should you? Well, not really. Freezing changes the texture of both cucumbers and tomatoes. They get mushy once thawed and lose that fresh bite that makes this dish so good in the first place.

If you absolutely must freeze it, skip the raw veggies and feta. Freeze just the cooked pasta and dressing in separate bags. When you’re ready, thaw them out, add fresh veggies, and toss everything together. It’s not exactly the same, but it works in a pinch.

For another dish that stores well and brings bold flavors, take a peek at this cheesy hamburger potato soup. It’s great for cold nights and keeps nicely in the freezer.

Questions You Might Have (FAQs)