Cucumber Pasta Salad Recipe

This Cucumber Pasta Salad is my go-to recipe when I want something impossibly fresh, colorful, and packed with flavor—all tossed together in a bowl. Imagine juicy grape tomatoes, crisp cucumbers, vibrant spinach, creamy feta, and al dente pasta all twirled with a zesty oregano vinaigrette. It’s the kind of salad that demands second helpings, turns any meal into a celebration, and is equally perfect for lazy summer lunches or friendly neighborhood potlucks.

Ingredients You’ll Need

You won’t need a mile-long shopping list to create this bowl of sunshine! Each ingredient plays its own starring role, offering crunch, flavor, tang, or creamy goodness, so don’t skip out—it’s these small details that turn a simple recipe into a memorable Cucumber Pasta Salad.

• Gluten-free pasta (8 ounces): Choose your favorite shells or short-cut variety for the perfect bite and to soak up the dressing.
• Olive oil (1/4 cup): This provides a silky, rich base for the dressing while also coating the pasta to prevent sticking.
• Red wine vinegar (3 tablespoons): Brings just the right amount of tangy brightness to the dish and lifts up all the fresh flavors.
• Feta cheese, crumbled (1/2 cup): Adds creamy, savory bursts in every forkful and balances the freshness of the veggies.
• Dried oregano (2 teaspoons): Infuses classic Mediterranean flavor and harmonizes with the vinegar and feta.
• Garlic, minced (2 cloves): Fresh garlic amps up the aromatic depth in both the dressing and the salad.
• Garlic powder (1/2 teaspoon): Double layers the garlic flavor for a subtle, lingering kick.
• Onion powder (1/2 teaspoon): Lends sweet-salty undertones that tie everything together.
• Large cucumber, diced (1): The undeniable star—crisp, cool, and super hydrating, it brings a refreshing crunch.
• Grape tomatoes, sliced (2 cups): Juicy pops of sweetness and color, these tomatoes brighten the whole salad.
• Red onion, diced (1/2): Adds a sharp bite and stunning color contrast for a more complex flavor profile.
• Baby spinach, chopped (2 cups): Tender greens add vibrant color and nutrition with every bite.

How to Make Cucumber Pasta Salad

Step 1: Cook and Dress the Pasta

Start by cooking the gluten-free pasta according to the package instructions, aiming for that perfect al dente texture. Once you’ve drained the noodles, rinse them under cool water—this stops the cooking process and keeps things from getting mushy. Immediately toss the pasta with olive oil, which keeps those lovely noodles separate and infuses them with flavor. Pop the bowl into the fridge so it cools down quickly and is ready to meld with your fresh ingredients.

Step 2: Mix the Tangy Dressing and Feta

While the pasta cools, whisk together the red wine vinegar, minced garlic, garlic powder, oregano, feta cheese, and onion powder in a small bowl. This vinaigrette is the real backbone of Cucumber Pasta Salad—it’s bold, creamy, and herbaceous, ensuring every bite has a little spark. Pour it over the cooled pasta and gently toss until each shell or twist is coated and glistening. The feta will soften into the pasta, giving every mouthful a taste of creamy sharpness.

Step 3: Add the Crisp Veggies

Now for the fun part: fold in the diced cucumber, sliced grape tomatoes, diced red onion, and chopped baby spinach. These veggies add refreshing crunch, vibrant sweet-sour pops, and greens that make the salad as beautiful as it is delicious. Give everything a gentle toss, making sure the vegetables are evenly distributed and coated in dressing. Return the bowl to the fridge—this time-out allows the flavors to mingle.

Step 4: Finish and Serve With Grilled Meats (Optional)

When you’re ready to dig in, give your cooled Cucumber Pasta Salad a final toss and top with your favorite grilled meats if you want to bulk it up. We love it with crispy grilled chicken breast—simply slice and fan it across each serving. This step isn’t mandatory, but it makes for a hearty, show-stopping meal that never fails to satisfy.

How to Serve Cucumber Pasta Salad

Garnishes

A salad this pretty deserves a finishing touch! Sprinkle a little extra feta, a dusting of dried oregano, or some freshly cracked black pepper over the top before taking it to the table. For an extra touch of color and Mediterranean flair, scatter a few fresh basil leaves or a handful of Kalamata olives across your Cucumber Pasta Salad.

Side Dishes

Cucumber Pasta Salad is perfectly satisfying on its own but also shines alongside grilled chicken, shrimp skewers, or even a thick wedge of focaccia. Pair it with a crisp, cold glass of white wine or sparkling water with lemon, and you’ll have a meal that’s as festive as it is easy.

Creative Ways to Present

For parties, try serving the salad in cute mason jars or layered in parfait glasses for a fun, portable treat. If you’re thinking picnic, scoop the salad into scooped-out bell pepper halves or serve it as a lively topping for crunchy crostini. There’s really no wrong way to show off your Cucumber Pasta Salad—just let those colors and textures shine.

Make Ahead and Storage

Storing Leftovers

Leftover Cucumber Pasta Salad keeps beautifully in an airtight container in the fridge for up to three days. The flavors develop even more overnight, making the next day’s lunch especially craveable! Just give everything a quick toss before serving in case the dressing has settled.

Freezing

Freezing isn’t recommended for Cucumber Pasta Salad—the fresh veggies, especially the cucumber and spinach, tend to lose their crunch and become watery after thawing. This recipe really leans into that crisp, refreshing vibe, so stick to making just what you’ll enjoy within a few days!

Reheating

No reheating required! This salad is best enjoyed cold or at room temperature, which makes it an absolute lifesaver for potlucks and meal prep. If it’s been in the fridge for a day or two, just let it sit out for 20-30 minutes before serving so the flavors brighten up and everything tastes as fresh as when you first made it.

FAQs

Can I use regular pasta instead of gluten-free?

Absolutely! Any short pasta like rotini, penne, or shells works beautifully. The key is cooking it just until al dente for the best Cucumber Pasta Salad texture—this helps hold up to the dressing and the mix-ins.

Is this salad vegan-friendly?

It can be—with a few swaps. Use a plant-based feta and double-check your pasta variety. The rest of the ingredients are naturally vegan-friendly, so the transformation is super easy!

What type of cucumber works best?

English cucumbers are my favorite for their tender skins and minimal seeds, but any crisp cucumber is fantastic. Just peel and de-seed regular cucumbers if you’re going for extra crunch and less watery salad.

Can I make Cucumber Pasta Salad in advance?

Yes, and in fact, it’s encouraged! As long as you keep it in the fridge, this salad gets even tastier over a few hours or overnight. If you’re prepping far ahead, add the spinach just before serving so it stays really fresh.

What other proteins work in this salad?

Grilled shrimp, flaked salmon, sliced steak, or even hearty chickpeas are all stellar additions. Don’t be afraid to mix things up—this Cucumber Pasta Salad is a perfect blank canvas for whatever you’re craving!

Final Thoughts

There’s something almost magical about the way a bowl of Cucumber Pasta Salad brings people together—whether it’s a busy weeknight or an easy weekend cookout. Give this bright, satisfying recipe a try, and I promise it’ll earn a permanent spot in your warm-weather meal rotation!

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