Fresh Tomato Cucumber Pasta Salad
A refreshing cold pasta salad combining the crispness of cucumbers and the juiciness of tomatoes, perfect for summer gatherings.
Equipment
- 1 Large pot for cooking pasta
- 1 Colander for draining pasta
- 1 Mixing Bowl large
- 1 Knife for chopping vegetables
- 1 Cutting Board
Ingredients
Salad
- 8 ounces rotini pasta
- 2 cups cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/4 cup fresh basil chopped
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and rinse under cold water.
- While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Chop the fresh basil.
- In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper until well combined.
- In a large mixing bowl, combine the cooked pasta, tomatoes, cucumber, red onion, and basil. Drizzle with the dressing and toss to coat evenly.
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serving
- Transfer the chilled salad to a serving platter or bowl. Garnish with additional basil if desired and serve cold.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to three days. Stir before serving to redistribute the dressing.
Notes
Pro Tips: Use the freshest vegetables to enhance flavor. Ingredient Substitutions: Substitute gluten-free pasta for a gluten-free version. How to Serve: Serve as a side dish or a light main course. Storage & Freshness: Keep refrigerated and consume within three days. Make-Ahead Tips: Prepare the salad in advance and chill until serving.