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Cucumber and Tomato Pasta Salad Recipe

Make this easy pasta salad recipe loaded with summer veggies ahead of time for a cold, make-ahead side dish for a party or just for dinnertime.

A delicious pasta salad with all the best flavors of summer. You’ll love the simple homemade dressing, chunks of mozzarella, and garden-fresh veggies.

penne pasta salad wit veggies

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❤️ Why you’ll love this recipe

  • It’s easy to make. The dressing is the hardest part, and that takes all of five minutes.
  • Requires simple ingredients
  • Make it ahead of time! Chilling in the fridge for a few hours really allows the flavors to come together

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This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on counter

You’ll need the following for this yummy pasta salad:

  • olive oil
  • garlic powder
  • oregano
  • basil
  • pepper
  • salt
  • onion powder
  • Dijon mustard
  • white wine vinegar
  • diced cucumber
  • diced tomatoes 
  • diced mozzarella 
  • cooked penne pasta
  • fresh parsley
  • Large mixing bowl
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board

🍴Instructions

Step One: Make the dressing

pyrex cup with dressing

In a small mixing bowl, combine the olive oil, garlic powder, basil, oregano, salt and pepper. Whisk in the vinegar until smooth.

Step Two: Add everything else

bowl of pasta with veggies and cheese on top

Combine the cooked pasta with the dressing in a large mixing bowl and add the cucumber, tomato, and mozzarella. Cover and refrigerate the pasta salad for at least two hours before serving.

Step three: Chill and serve

bowl of cold pasta salad with veggies

Remove from the fridge and add the fresh parsley. Stir again to combine.

🥫 Storage instructions

The pasta salad can be stored in an airtight container in the fridge for up to 3 days.

🔍 FAQs

Can I add other vegetables to this salad?

Yes, you can add any type of chopped vegetable you like to this pasta salad. Some good additions include bell peppers, sweet corn, and roasted or sautéed mushrooms.

What should I do if I don’t have white wine vinegar?

You can substitute white wine vinegar with any type of mild or acidic vinegar, such as rice vinegar or red wine vinegar.

👩🏻‍🍳 Expert 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.
  • You can use any type of pasta you like for this recipe.
  • Add the parsley just before serving.

📘 Serve It With

  • Having a warm-weather party? Everyone will love this patriotic poke cake; also super easy and made ahead of time!
  • We like to prepare a side dish in the morning if we’re making something more labor-intensive, like buttermilk fried chicken for dinner.
  • Blackberry lemonade is another seasonal recipe perfect for a potluck.

📖 Here’s the recipe

5 from 1 vote

Cucumber Tomato Pasta Salad

Print Recipe
Make this easy pasta salad recipe loaded with summer veggies ahead of time for a cold, make-ahead side dish for a party or just for dinnertime.
Prep Time:30 mins
Cook Time:10 mins
chilling:2 hrs
Total Time:2 hrs 40 mins
Click here to grab a free seasonal e-cookbook!

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
  • cup white wine vinegar
  • 1 large diced cucumber
  • 5 medium diced tomatoes
  • 8 ounces diced mozzarella
  • half box cooked penne pasta 8 ounces
  • 2 tablespoons fresh parsley

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.
  • 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.
  • Serve. Remove from the fridge and add the fresh parsley. Stir again to combine.

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
Course: Side Dish
Cuisine: American
Keyword: pasta salad with cucumber and tomato, tomato cucumber mozzarellla pasta salad
Servings: 12 servings
Calories: 125kcal
Author: Katie Shaw
Did you make this recipe?Tag me @heartscontentfarmhouse so I can see!

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