Fresh Cucumber Pasta Salad – The Ultimate Cool & Crisp Summer Side

When the summer heat kicks in, the last thing most of us want is something heavy or complicated. That’s where this Fresh Cucumber Pasta Salad comes in a chilled, tangy, and totally refreshing side dish that’s ideal for BBQs, potlucks, and easy weeknight dinners.

Made with spiral cavatappi pasta, crunchy cucumbers, and a zesty vinegar-mustard dressing, this pasta salad stands out from the typical mayo-based versions. The flavor is vibrant and sweet-tangy, the texture is light yet satisfying, and best of all—it gets better the longer it sits in the fridge.

Whether you’re feeding a crowd or meal prepping for the week, this cucumber pasta salad deserves a top spot on your summer table. It’s no-fuss, endlessly adaptable, and incredibly delicious.

Why You’ll Love This Recipe

• Bright and Fresh: Crisp baby cucumbers and thin red onion slices bring vibrant crunch to every bite.
• Perfect Pasta Choice: Cavatappi or cellentani noodles hold onto the dressing and stay firm.
• Unique Dressing: A sweet and tangy apple cider vinegar base with mustard, garlic salt, and herbs.
• Great Cold or Room Temp: Ideal for packing into lunchboxes, picnic baskets, or potluck bowls.
• Make Ahead Friendly: Tastes even better after marinating for a few hours (or overnight!).

Ingredients Breakdown & Flavor Insights

Let’s dive into each component and what it brings to this summery dish.

Pasta

• 1 pound cavatappi or cellentani pasta
  These twisty noodles have a bouncy texture and ridges that catch the dressing beautifully. You can also use rotini or bowtie in a pinch.

Vegetables

• 8 baby cucumbers, sliced
  Thin-skinned and crisp, baby cucumbers add refreshing crunch. English cucumbers are a great substitute if needed—just remove the seeds.
• 1 medium red onion, thinly sliced
  Adds a sharp, slightly sweet bite that mellows beautifully in the vinegar-based dressing.
• 2 tablespoons extra virgin olive oil
  A silky finish to the salad that helps bind the dressing to the pasta and veggies.

The Sweet Vinegar Dressing

• ¾ cup apple cider vinegar
  Tangy, bright, and slightly fruity. It acts as the acidic base of the dressing.
• ¾ cup water
  Helps mellow the acidity and stretch the dressing without diluting flavor.
• 1 cup sugar
  The key to the dressing’s sweet-sour balance. If you prefer less sweetness, you can reduce slightly.
• 1 tablespoon yellow mustard
  Adds tang, body, and a pop of color to the dressing.
• 1 teaspoon dried parsley
  Mild and earthy, it adds a hint of herbal flavor.
• 1 teaspoon kosher salt
  Balances sweetness and enhances the overall taste.
• 1 teaspoon black pepper
  Adds warmth and bite.
• ½ teaspoon garlic salt
  Subtly savory and aromatic.

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook until just past al dente—about 8 to 9 minutes depending on the shape.
3. Drain and rinse thoroughly under cold water to stop the cooking and cool it down quickly.
4. Set aside to drain fully while you prepare the other components.

Pro Tip: Rinsing the pasta removes excess starch and helps the salad stay light and non-gummy.

Step 2: Make the Sweet Vinegar Dressing

1. In a small saucepan, combine:
   • ¾ cup apple cider vinegar
   • ¾ cup water
   • 1 cup sugar
   • 1 tablespoon yellow mustard
   • 1 teaspoon parsley
   • 1 teaspoon kosher salt
   • 1 teaspoon black pepper
   • ½ teaspoon garlic salt
2. Bring the mixture to a gentle simmer, whisking occasionally, until the sugar is completely dissolved.
3. Remove from heat and let the dressing cool to room temperature before using.

Make-Ahead Friendly: You can make the dressing up to 3 days in advance and store it in the fridge.

Step 3: Prep the Veggies

• Slice baby cucumbers thinly (¼-inch rounds or thinner).
• Slice the red onion as thinly as possible (a mandoline works wonders here).
• Toss cucumbers and onions in a large mixing bowl with 2 tablespoons olive oil.

Step 4: Assemble the Salad

1. In a large bowl, combine:
   • Cooked and cooled pasta
   • Sliced cucumbers
   • Red onions
2. Pour the cooled dressing over everything.
3. Gently toss until the pasta is well-coated and the cucumbers and onions are evenly distributed.
4. Cover and refrigerate for at least 2 hours, preferably longer, to let the flavors marinate and meld.

How to Serve It

• Serve chilled or at room temperature.
• Great as a side dish for grilled chicken, burgers, kabobs, or ribs.
• Can be served as a light main dish with a side of grilled shrimp or tofu.

Tips for Success

• Slice thin and uniform: Even slices of cucumber and onion mean even texture and flavor in every bite.
• Cool the dressing: Don’t pour hot dressing over the pasta—it can make it mushy.
• Let it rest: The pasta absorbs flavor over time, so this salad is even better the next day.
• Use a large bowl: Give everything space to mix thoroughly without crushing the pasta.
• Balance your sugar: If you’re not a fan of sweet dressings, start with ¾ cup sugar and adjust to taste.

Variations & Add-Ins

• Add protein: Try chickpeas, grilled chicken, or cubed mozzarella for a heartier meal.
• Add color: Cherry tomatoes, shredded carrots, or red bell pepper brighten the dish.
• Make it creamy: Mix in a little sour cream or Greek yogurt to give the dressing a tangy creaminess.
• Herb swap: Use fresh dill or chives for a different herbal profile.
• Spice it up: Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.

Storage & Make-Ahead Notes

• Fridge: Store in an airtight container for up to 4–5 days.
• Make Ahead: Best made the day before for maximum flavor.
• Freezer: Not recommended—fresh veggies and pasta don’t freeze well once dressed.

Frequently Asked Questions

Can I use another type of pasta?

Absolutely. Rotini, farfalle, or penne all work well, but cavatappi is ideal for holding dressing.

Can I reduce the sugar?

Yes, if you prefer a more tangy dressing, reduce the sugar to ¾ cup or even ½ cup. You can also substitute with honey or maple syrup.

Is this salad gluten-free?

Not unless you use gluten-free pasta. Everything else in the salad is naturally gluten-free.

What can I use instead of apple cider vinegar?

White wine vinegar or red wine vinegar are good substitutes. Avoid plain white vinegar unless you like a sharper tang.

Can I add cheese?

Definitely. Feta, mozzarella pearls, or shaved parmesan are great add-ins.

Final Thoughts

This Fresh Cucumber Pasta Salad is the perfect mix of crisp, creamy, sweet, and tangy. It’s the kind of no-fuss, crowd-pleasing dish that feels just as appropriate at a summer cookout as it does in a lunchbox. And thanks to its versatility, you can easily adapt it based on what’s in your fridge or pantry.

With its cool crunch, bold dressing, and beautiful presentation, this salad is bound to become a warm-weather favorite. So the next time the temperature rises, skip the mayo and grab the vinegar this pasta salad is here to cool things down deliciously.

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