Cucumber Tomato Pasta Salad
Tons of fresh flavor, you'll love how easy this is to make. The homemade dressing is the best.
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
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.
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