Ingredients
Scale
- 1 pound cavatappi or cellentani pasta
- 8 baby cucumbers, sliced (or 2 large cucumbers, peeled and sliced)
- 1 medium red onion, peeled and sliced thin
- 2 tablespoons extra virgin olive oil
Dressing
- ¾ cup apple cider vinegar
- ¾ cup water
- 1 cup sugar
- 1 tablespoon yellow mustard
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic salt
Instructions
- Cook the pasta according to package directions. Drain and rinse under cold water. Add to a large mixing bowl.
- Drizzle with olive oil and toss in sliced cucumbers and red onion.
- In a separate bowl, whisk together vinegar, water, sugar, mustard, parsley, salt, pepper, and garlic salt.
- Pour the dressing over the pasta mixture and mix until everything is well coated.
- Refrigerate for 3–4 hours (or overnight) before serving to allow flavors to meld.
Notes
Baby cucumbers have tender skin and don’t require peeling, but any cucumber works. Make ahead for best flavor. Ideal for potlucks and picnics!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian