Healthy Pasta Cucumber Salad: A Refreshing Summer Favorite

This Healthy Pasta Cucumber Salad combines vibrant ingredients for a refreshing summer dish everyone can enjoy.

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Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 oz Whole Wheat Pasta Can use gluten-free pasta for gluten-free version.

For the Salad

2 cups Cucumbers Chopped into bite-sized pieces.
1 cup Cherry Tomatoes Halved.
1/2 cup Red Onion Thinly sliced.
1 cup Bell Peppers Diced.

For the Dressing

1/4 cup Olive Oil Can substitute with avocado oil.
2 tbsp Lemon Juice Can substitute with lime juice.
to taste Salt
to taste Pepper

For Garnish

1/2 cup Feta Cheese Can be omitted for a vegan version.

Equipment

Large pot
Colander
Mixing bowl
Small bowl
spatula

Method

Step‑by‑Step Instructions

Cook the Pasta: Boil water, add pasta, and cook according to package instructions for 8-10 minutes. Drain and rinse under cold water.
Prepare the Vegetables: Wash and chop cucumbers, halve cherry tomatoes, slice red onion, and dice bell peppers. Mix all in a bowl.
Combine Pasta and Vegetables: Add cooled pasta to the vegetable bowl and mix gently with a spatula.
Make the Dressing: Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Pour over salad.
Add Cheese and Toss: Sprinkle feta over salad and toss gently to mix.
Chill Before Serving: Cover and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 220mgPotassium: 300mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 1mg

Notes

Best enjoyed cold. Can be made-ahead for meal prep and stored in the fridge for up to 3 days.

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