Pasta Salad with Cucumbers + Tomatoes + Mozzarella

Fresh homemade dressing, lots of garden veggies, and bites of mozzarella. This cucumber tomato pasta salad screams summertime, and pairs perfectly with your favorite grilled foods. Or, to keep dinnertime easy, serve it with hot dogs and BLTs. It’s one of our favorite recipes to use up cucumbers when we’re tired of all the usual suspects.

Cucumber Tomato Pasta Salad

Tons of fresh flavor, you'll love how easy this is to make. The homemade dressing is the best.
Print Recipe
bowl of pasta salad with diced veggies and chunks of mozzarella.
Prep Time:30 minutes
Cook Time:10 minutes
chilling:2 hours
Total Time:2 hours 40 minutes

Equipment

  • Large mixing bowl
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board

Ingredients

  • ¾ cup olive oil
  • 1 teaspoon garlic powder
  • 2 teaspoons oregano
  • 2 teaspoons basil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard
  • ⅔ cup white wine vinegar
  • 1 large diced cucumber
  • 5 medium diced tomatoes or 10 ounce package cherry tomatoes, halved
  • 8 ounces diced mozzarella
  • half box cooked penne pasta 8 ounces
  • 2 tablespoons fresh parsley

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Instructions

  • Make the dressing. Combine the olive oil, garlic powder, basil, oregano, salt, pepper, onion powder, and Dijon dressing in a small bowl. Add the vinegar while whisking until well-combined.
    pyrex cup with dressing
  • Add the other ingredients and chill. In a large mixing bowl, combine the cooked pasta with the dressing and add the cucumber, tomato, and mozzarella. Cover the pasta salad and chill in the fridge for at least two hours.
    bowl of pasta with veggies and cheese on top
  • Serve. Remove from the fridge and add the fresh parsley. Stir again to combine.
    bowl of cold pasta salad with veggies

Notes

If you make this ahead of time, you might need to add a tiny bit of oil again before serving if it seems dry. 

Nutrition

Calories: 125kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 200mg | Potassium: 19mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Servings: 12 servings
Calories: 125kcal
Author: Katie

One of the best things about this is how easy it is to make. The dressing is the hardest part, and that takes all of five minutes. Chilling in the fridge for a few hours also allows the flavors to come together. All the better, so you can make it in the morning while it’s still cool out.

close up view of sliced cherry tomatoes in pasta salad.

Pasta Salad Tips

  • The pasta salad may seem to have too much dressing at first, but as it chills in the fridge, it will absorb some of it.
  • Boil the pasta until it’s fully cooked, even if you like it al dente, a little softer is better for pasta salad
  • Add the parsley just before serving.
  • Mixing in kalamata olives or black olives is also delicious. Try swapping the mozzarella for crumbled Feta too.
  • If you prefer a creamy pasta salad, you can substitute half of the olive oil with vegetable oil and add a spoonful of Miracle Whip or mayo to the dressing ingredients. (My mom always made it this way, but I prefer it as written above!)

Dijon mustard. Dijon mustard adds a tangy kick to the dressing that you can’t get from regular mustard.

White wine vinegar. I also LOVE this with white balsamic, but I can’t always find it at our grocery store.

ingredients on counter

Mozzarella cheese. Fresh mozzarella adds a creamy texture that complements the crunchy veggies.

Large bowl. A large mixing bowl ensures you have enough room to mix everything together without spilling. You can certainly make it and store it in the same bowl.

What to Serve with Pasta Salad

Any simple dish prepared on the grill is perfect with this. Try pickle-juice marinated chicken, oven-to-grill ribs, or barbecue chicken drumsticks.

Fresh fruit is the only other side you need!

Substitutions and Variations

The dressing is a great classic base for a lot of different twists. You can customize it however you’d like.

Greek Pasta Salad

  • Substitute mozzarella with feta cheese.
  • Add kalamata olives, red onion, and fresh tomatoes.
  • Use rotini pasta instead of penne.
  • Season with extra virgin olive oil and fresh dill.

Italian Pasta Salad

  • Include green onions, red onion, and cherry tomatoes.
  • Add some fresh basil leaves for an aromatic touch.
  • Swap the penne for whole wheat pasta or orzo pasta.

Storing Leftovers

  • The pasta salad can be stored in an airtight container in the fridge for up to 3 days.
  • Make sure to toss the salad well before serving to distribute the dressing evenly.
  • Use mason jars to store individual servings, making it easy to grab and go for a light lunch.

I hope you love this recipe and it becomes a summer staple for you like it has for us.

overhead view of homemade summer pasta salad.
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By Katie Shaw

picture of smiling female

Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.

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4 Comments

  1. 5 stars
    I have been making this since the Summer of 23. My family loves it and I add extras like black olives and cubed salami. Everyone fights for the last bit of leftover. Yum!

    Reply

  2. 5 stars
    Easy to make, and such a light, refreshing taste! I think this is going to be my new go-to recipe for summer salad. Yum!!!

    Reply

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