15-Minute Cucumber Tomato Pasta Salad

Have you ever had one of those hot, sticky days where the thought of turning on the oven feels like an act of violence? That’s how this salad was born. I was half-starved, sweat-stickin’-to-my-neck hot, and staring at a fridge that had nothin’ but leftover cherry tomatoes, a cucumber, and some sad-looking herbs. But oh, it turned into magic. Crisp, cold, juicy, tangy, herby magic—on a bed of pasta that took all of nine minutes to boil.

15-Minute Cucumber Tomato Pasta Salad is everything summer wishes it was. Light, refreshing, not fussy, but somehow hits all the notes. The crunch of cucumber, the pop of sweet tomatoes, a zingy vinaigrette with a punch of garlic and herbs… and pasta. Because carbs are the glue that holds joy together.

15-Minute Cucumber Tomato Pasta Salad ain’t your grandma’s mayo-soaked picnic mush. This thing is bright. It’s got acidity and body and texture. Best part? You toss it together while your pasta’s still steaming and your beer’s still cold. Zero stress. All vibes.

Ingredients & Substitutions

15-Minute Cucumber Tomato Pasta Salad starts with basics, but the kind that shines when they’re fresh and in season.

• 8 oz pasta – short shapes like rotini, penne, or bowties work best. They trap dressing in their twists. Gluten-free works just fine, just watch the cook time.
• 1 cup cherry tomatoes, halved – go for the super ripe ones. If they burst when you pinch ’em, you’re golden.
• 1 medium cucumber, chopped – Persian or English are less watery and don’t need peeling. Skip the regular ol’ cukes if you can.
• 1/4 red onion, thinly sliced – soak ’em in cold water for 5 minutes if raw onion hits too hard.
• 1/4 cup fresh parsley, chopped – flat-leaf has more flavour, but curly works too. No fresh parsley? Sub in basil, dill, or mint.
• 1/3 cup crumbled feta – salty, tangy, creamy. Goat cheese works, or skip for dairy-free.
• 1/4 cup olive oil – good stuff. Cold-pressed, extra virgin. It’s dressing, not cooking oil.
• 2 tbsp red wine vinegar – gives it that punch. Lemon juice’s a fine sub if that’s all ya got.
• 1 garlic clove, grated – raw garlic = sharp. Use a press or Microplane for max flavour.
• 1/2 tsp dried oregano – a pinch of dried thyme or za’atar can switch up the profile.
• Salt & black pepper, to taste – don’t be shy. Underseasoned pasta salad is a sin.

15-Minute Cucumber Tomato Pasta Salad is forgiving. Got kalamata olives? Toss ‘em in. Avocados lying around? Dice one up. Add chickpeas, grilled shrimp, or leftover rotisserie chicken and make it dinner.

Step-by-Step Instructions

15-Minute Cucumber Tomato Pasta Salad is dead simple—but it’s the how that makes the difference.

1. Cook the pasta. Salt that water like the ocean. No oil, no funny business—just a hard boil and in goes the pasta. Stir it once or twice so it doesn’t clump.

2. While the pasta cooks, prep your veg. Halve your cherry tomatoes. Chop that cucumber. Slice the red onion paper thin, and soak if you need to tame the bite. Chop your herbs last—they go limp fast.

3. Make the vinaigrette. In a big ol’ bowl, whisk together olive oil, red wine vinegar, grated garlic, oregano, salt, and pepper. Taste it. Needs more acid? Add a splash. Too sharp? A pinch of sugar balances it.

4. Drain the pasta and rinse briefly. I know, I know—rinsing pasta is sacrilege. But for cold salads? A quick rinse stops cooking and cools it down. Just don’t soak it. You still want a bit of warmth.

5. Toss it all together. Add the pasta to your vinaigrette while it’s still warm. Warm pasta sucks up flavor like a sponge. Then in go the tomatoes, cucumber, onion, herbs, and feta. Toss gently. Don’t mash it.

6. Taste, adjust, chill (or don’t). A final hit of salt. A crack of pepper. Maybe another drizzle of oil. You can eat it right away, or chill it for 20 minutes so the flavours get cozy.

15-Minute Cucumber Tomato Pasta Salad is best served room temp. Straight from the fridge dulls the flavour, so let it sit out a bit if you prepped ahead.

Cooking Techniques & Science

15-Minute Cucumber Tomato Pasta Salad relies on contrast—temp, texture, acid, and fat. Let’s talk about why it works.

Warm pasta meets cold vinaigrette. This trick’s gold. Warm starch pulls dressing deep into the noodle’s soul. Cold pasta? It’s locked up. Won’t absorb a thing.

Salt the pasta water like you mean it. It’s the only chance pasta gets to soak in any flavour on the inside. Think bland pasta + acidic salad = meh. Salt fixes that.

Use a microplane for garlic. Crushing ain’t enough. You want those garlic oils fully released, emulsified into the dressing. Microplaning gets it whisper-thin and strong.

Cucumber water management. Ever had watery salad soup? Dice your cucumber last, or salt it and drain if you’ve got time. Less water, more crunch.

Letting salad sit = flavor melding. Acids mellow. Herbs bloom. The feta softens into the pasta crevices. Even 10 minutes makes a diff. Overnight? Even better.

Serving & Pairing Suggestions

15-Minute Cucumber Tomato Pasta Salad deserves to look as fresh as it tastes.

Serve it in a wide, shallow bowl so everyone sees those colours. Drizzle with a little extra olive oil and crumble more feta on top before serving.

Garnish with fresh herbs you didn’t chop into the salad—parsley fronds, baby basil, a sprig of dill. Makes it pop.

Pair it with grilled chicken skewers, seared salmon, or a juicy lamb burger. Crusty sourdough on the side? Heaven. A crisp white wine or cold lager cuts the acidity perfectly.

If you’re hosting a cookout, this salad plays nicely with slaws, grilled veggies, and fruit platters. It’s also a killer make-ahead lunch with some cold roast beef or hard-boiled eggs.

Conclusion

15-Minute Cucumber Tomato Pasta Salad is proof that fast food can be real food. Honest food. No shortcuts, no canned soup tricks, no limp iceberg lettuce in sight.

It’s all about balance—crunch and chew, acid and fat, hot and cold. That contrast is what makes each bite interesting. That’s what keeps people going back for seconds.

You can play around with it. Add chickpeas. Sub in orzo or tortellini. Toss in grilled zucchini or roasted red peppers. The bones are strong—you can build whatever meal you want on top.

Final tip? Don’t skip the herbs. Even a tired tomato can shine if you give it the right stage and a sprinkle of fresh green magic.

FAQs

Can I make this salad ahead of time?

Absolutely. In fact, it gets better after a couple hours in the fridge. Just let it come to room temp before serving, and maybe splash a lil’ more vinegar and oil to wake it up.

What’s the best pasta for this recipe?

Go for short shapes with ridges—rotini, fusilli, penne, or even bowties. They hold onto dressing better than spaghetti or linguine.

How can I make this dairy-free?

Skip the feta, and add something creamy like diced avocado or a scoop of hummus on the side. You can also use vegan feta if you’ve got it on hand.

Is there a gluten-free version?

Yep! Just use your favorite gluten-free pasta. Rice pasta works well, but watch the cook time—overcooked GF pasta can fall apart quick.

Can I add protein to make it a full meal?

Heck yes. Grilled chicken, shrimp, tuna, chickpeas, or even a fried egg can turn this into a meal that sticks to your ribs.

Want me to create a printable recipe card or shopping list for this salad?