Fresh Elbow Pasta Salad Recipe Easy Zesty Italian Cucumber Tomato
A quick and easy pasta salad featuring elbow pasta, fresh cucumbers, tomatoes, and a zesty Italian dressing. Perfect for summer gatherings and potlucks, this refreshing salad balances tender pasta with crunchy veggies and tangy dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30-45 minutes
- Yield: 6 servings 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 12 ounces elbow pasta, cooked al dente
- 1 large cucumber, diced (English cucumber preferred)
- 2 cups cherry or grape tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/2 cup zesty Italian dressing (homemade or store-bought)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Optional: 1/2 cup shredded mozzarella or feta cheese
- Optional: sliced black olives
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of elbow pasta and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking.
- Drain pasta in a colander and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain well.
- While pasta cooks, dice 1 large cucumber and halve 2 cups of cherry tomatoes. Finely chop 1/4 cup of red onion and roughly chop 2 tablespoons of fresh parsley. Soak onion in cold water for 10 minutes if milder flavor is desired, then drain.
- In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, onion, and parsley. Add 1/2 cup of zesty Italian dressing and gently toss until well coated.
- Season with salt and pepper to taste. Fold in optional cheese or olives if using.
- Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, ideally 30-45 minutes, to let flavors meld.
- Before serving, gently stir the salad. If dry, add a splash more dressing or olive oil. Garnish with additional fresh parsley.
Notes
Letting the salad rest in the refrigerator for at least 20 minutes improves flavor by allowing the dressing to marinate the ingredients. Rinsing pasta after cooking prevents clumping and keeps the salad fresh. Use al dente pasta to maintain texture. For gluten-free, substitute pasta with rice or chickpea pasta. For dairy-free, omit cheese or use plant-based alternatives.
Nutrition
- Serving Size: About 1 cup (200 gra
- Calories: 235
- Sugar: 4
- Sodium: 350
- Fat: 8.5
- Saturated Fat: 1.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 5
Keywords: pasta salad, elbow pasta, cucumber, tomato, Italian dressing, summer salad, easy recipe, potluck dish, quick salad