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5 from 1 vote

Cucumber Tomato Pasta Salad

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 Time30 mins
Cook Time10 mins
chilling2 hrs
Total Time2 hrs 40 mins
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


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


  • 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


  • 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.


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