Enjoy a bright, lighter take on classic pasta salad with this Cucumber Pasta Salad. Simple pasta meets crisp cucumbers, sharp red onion, and a tangy homemade vinaigrette to create a refreshing side that comes together quickly and satisfies with every bite.
Whether you need a quick weeknight side or a crowd-pleasing dish for a picnic or potluck, this salad is an easy, versatile choice that brings fresh flavor to the table.
This recipe comes from a family favorite that’s been served at many gatherings over the years. It’s light, straightforward, and reliably delicious — the kind of recipe you’ll reach for again and again.
I finally tracked down the exact recipe and am happy to share it here. If you enjoy simple, crowd-friendly recipes, this one fits right in with other favorites in my collection.
Why You’ll Love This Recipe
- It’s a refreshing alternative to heavier, mayo-based pasta salads.
- Light and invigorating, it’s ideal for warm weather or when you want a fresher side.
- Extremely versatile — easily customize with different herbs, proteins, or vegetables.
- Requires only a few common ingredients and comes together quickly.
- The combination of pasta, cucumbers, red onion, and a tangy vinaigrette delivers balanced flavors and contrasting textures in every bite.
This version is on the soupier side, meaning it has a generous amount of dressing. The dressing is light and bright, so the extra liquid enhances flavor rather than weighing the salad down. For best results, allow the salad to sit for a few hours so the pasta absorbs some of the dressing and the flavors meld.
Ready to give it a try? Here’s how to make it.
Ingredients
All ingredients are simple and easy to find—perfect for last-minute prep.
- Cavatappi pasta: Spiral-shaped pasta that holds dressing well.
- Baby cucumbers: Crisp and mild; regular cucumbers work, too.
- Red onion: Thinly sliced for a bright, sharp contrast.
- Extra virgin olive oil: Adds a silky finish.
- Apple cider vinegar: Provides tang and balance to the dressing.
- Water: Dilutes the vinegar for a milder dressing.
- Sugar: Rounds out the acidity with a touch of sweetness.
- Yellow mustard: Adds depth and a gentle kick.
- Dried parsley: A subtle herbal note.
- Kosher salt, black pepper, garlic salt: Season to taste.
How to Make
Follow these easy steps to assemble the salad. A full printable ingredient list and instructions are included below in the recipe card.
- Cook the pasta according to package directions. Drain, rinse under cold water, and transfer to a large bowl.
- Drizzle the pasta with olive oil, then add the sliced cucumbers and red onion.
- In a separate bowl, whisk together the apple cider vinegar, water, sugar, yellow mustard, dried parsley, kosher salt, black pepper, and garlic salt. Pour the dressing over the pasta and toss to combine.
- Cover and refrigerate for at least 3–4 hours or overnight to allow flavors to meld. Stir before serving.
The make-ahead nature of this salad means you can prepare it the night before, which makes serving day stress-free. It traveled well to a recent family Fourth of July party and came home empty — a sure sign it was a hit.
Give this salad a try and see how the bright, tangy dressing lifts simple ingredients into a flavorful, satisfying side.
Recipe Variations
Want to switch things up? Try one of these simple variations:
- Swap the pasta shape for rotini, farfalle, or another favorite.
- Change the dressing: use a lemon vinaigrette, or try a spicier, Asian-inspired dressing.
- Add fresh herbs like basil or mint, or a pinch of red pepper flakes for heat.
- Make it heartier by adding cooked shrimp, grilled chicken, or chickpeas.
- Include other vegetables such as roasted red peppers, sliced zucchini, or cherry tomatoes for color and variety.
Frequently Asked Questions
Can I make this cucumber pasta salad in advance?
Yes. Prepare it a few hours or the night before and keep it chilled in the refrigerator. Stir before serving.
Can I use a different type of pasta?
Absolutely. Any pasta shape works; adjust the cooking time according to the package instructions.
Can I use a different vinegar for the dressing?
Yes. White vinegar or red wine vinegar can be substituted, though the flavor will vary slightly.
Can I add cheese to the salad?
Yes. Crumbled feta or grated Parmesan are both tasty additions.
Can I make this salad gluten-free?
Yes. Use your preferred gluten-free pasta to adapt the recipe.
More Pasta Salad Recipes to Love
- Chicken Caprese Pasta Salad
- Tortellini Pasta Salad
- Southwest Pasta Salad
- Classic Pasta Salad
- Pine Nut and Arugula Pesto Pasta Salad
- Ramen Noodle Pasta Salad
- California Cobb Pasta Salad
If you try this recipe and enjoy it, please leave a comment and rating — feedback helps others find recipes they’ll love too.
Cucumber Pasta Salad
Ingredients
- 1 pound cavatappi (cellentani) pasta
- 8 baby cucumbers, sliced*
- 1 medium red onion, peeled and thinly sliced
- 2 tablespoons extra virgin olive oil
- Dressing:
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1 cup sugar
- 1 tablespoon yellow mustard
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic salt
Instructions
-
Cook pasta according to package directions. Drain, rinse with cold water, and transfer to a large bowl.
-
Drizzle with olive oil and add cucumbers and red onion.
-
Whisk together apple cider vinegar, water, sugar, yellow mustard, dried parsley, salt, pepper, and garlic salt. Pour over pasta and toss to combine.
-
Cover and refrigerate for at least 3–4 hours or overnight. Stir before serving.