Colorful Cucumber Tomato Pasta Salad
A refreshing pasta salad with cucumbers, tomatoes, and Italian-inspired flavors, perfect for summer gatherings.
Equipment
- 1 Large pot
- 1 Large mixing bowl
- 1 Cutting Board
- 1 Knife
Ingredients
Salad
- 8 oz fusilli pasta
- 2 cups cherry tomatoes halved
- 1 large cucumber diced
- 1 red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh basil chopped
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry all vegetables. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Set aside in a large mixing bowl.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper until well combined.
- Add the cooked pasta to the bowl with vegetables. Pour the dressing over the top and toss gently to combine, ensuring all ingredients are evenly coated.
Serving
- Sprinkle the salad with crumbled feta cheese and chopped basil. Serve immediately or refrigerate for up to an hour before serving to enhance the flavors.
Storage
- Transfer any leftovers to an airtight container and store in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: For maximum flavor, allow the salad to sit for at least an hour before serving. Ingredient Substitutions: Use gluten-free pasta or mozzarella pearls if preferred. How to Serve: Pair with grilled chicken or steak for a complete meal. Storage & Freshness: Best served fresh, but can be stored for up to 3 days. Make-Ahead Tips: Prepare the salad components ahead of time and mix them together just before serving.