healthy cucumber pasta salad
This healthy cucumber pasta salad is a refreshing, quick, and light dish perfect for hot summer days, weeknight dinners, or potlucks. Featuring crisp cucumbers, juicy tomatoes, and a bright, zesty vinaigrette, it comes together in under 30 minutes and is packed with fresh flavor and nutrients.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Salad
- Method: Assemble
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 ounces Short Pasta
1 large English Cucumber
1 cup Cherry Tomatoes
1/4 cup Red Onio
1/2 cup Bell Pepper
1/2 cup Feta Cheese
2 tablespoons Fresh Dill
1 tablespoon Fresh Parsley
1/4 cup Extra Virgin Olive Oil
2 tablespoons Red Wine Vinegar
1 tablespoon Fresh Lemon Juice
1 clove Garlic
1 teaspoon Dijon Mustard
1/2 teaspoon Honey or Maple Syrup
Salt, to taste
Freshly Ground Black Pepper, to taste
Instructions
- Cook the Pasta: First, bring a large pot of salted water to a rolling boil. Add your chosen short pasta (like penne, rotini, or fusilli) and cook according to package directions until it reaches al dente. Immediately drain the pasta in a colander
- Cool the Pasta: Crucially, rinse the drained pasta thoroughly under cold running water. This stops the cooking process and prevents the pasta from sticking together. Continue rinsing until the pasta feels completely cool to the touch. Let it drain very well, shaking out any excess water. Transfer the cooled pasta to a large mixing bowl
- Prepare the Vegetables: While the pasta cooks, start your veggie prep. Dice the English cucumber into bite-sized pieces. Halve or quarter the cherry tomatoes. Finely dice the red onion; if you prefer a milder onion flavor, soak the diced red onion in a small bowl of cold water for 10 minutes, then drain and pat dry. Dice the bell pepper. Chop your fresh dill and parsley. Add all the prepared vegetables and fresh herbs to the bowl with the cooled pasta. Stir in the crumbled feta cheese at this point as well
- Whisk the Dressing: In a small bowl, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, minced garlic, Dijon mustard, and the optional honey or maple syrup. Whisk these ingredients vigorously until thoroughly combined and emulsified. Season the dressing generously with salt and freshly ground black pepper to taste. Make sure to taste and adjust the seasoning as needed; you want it bright and flavorful
- Combine and Toss: Pour the prepared dressing over the pasta and vegetable mixture in the large bowl. Using a large spoon or spatula, gently toss everything together until all the ingredients are evenly coated with the dressing. Ensure the dressing reaches every piece of pasta and every vegetable for maximum flavor distributio
- Chill and Serve: For the best flavor, cover the bowl and refrigerate the healthy cucumber pasta salad for at least 30 minutes, or ideally for 1-2 hours. This allows the flavors to meld and deepen beautifully. Before serving, give the salad another good stir and taste again, adjusting salt and pepper if necessary. You want it perfectly seasoned right before it hits the table
Notes
Achieve Perfectly Al Dente Pasta: Never overcook your pasta for a salad; it should be firm to the bite to hold its shape.
Rinse Pasta Thoroughly with Cold Water: This stops cooking and removes starch, preventing clumping. Rinse until completely cool and drain well.
Chop Ingredients Uniformly: Aim for similarly sized diced vegetables for consistent flavor and texture in every bite.
Let It Chill for Flavor Development: Chill for at least 30 minutes, or ideally 1-2 hours, allowing flavors to meld beautifully.
Taste and Adjust Seasoning: Always taste before serving and adjust salt, pepper, lemon juice, or honey as needed.
Milder Red Onion Trick: Soak diced red onion in cold water for 10-15 minutes to reduce pungency.
Address Watery Cucumbers: For make-ahead, lightly salt diced cucumbers and let them sit in a colander for 15 minutes, then pat dry to prevent a watery dressing.
Refrigeration is Key: Store in an airtight container in the refrigerator for 3 to 4 days; flavors often deepen on day two.
No Reheating Necessary: This salad is meant to be served cold or at room temperature; reheating will make cucumbers soft and watery.
Revive Dry Leftovers: Drizzle with extra olive oil and/or fresh lemon juice and re-season if the salad appears dry after storage.
Avoid Freezing: Do not freeze this salad, as the high water content of cucumbers will result in a mushy, watery texture upon thawing.
Find it online: https://powerecipe.com/healthy-cucumber-pasta-salad/