Cucumber Pasta Salad: A Fresh Take on a Summer Classic
Cucumber pasta salad is a vibrant, refreshing dish that shines as both a side and a stand-alone meal. This salad is packed with crunchy vegetables, tender pasta, and a creamy, herb-infused dressing. It is more than just a picnic staple. It’s a celebration of texture, flavor, and seasonal ingredients. You might be meal prepping for the week. Perhaps you need to feed a crowd. Or you might be looking for a cool, satisfying lunch option. No matter the case, cucumber pasta salad delivers.
This version is gluten-free, plant-forward, and loaded with color and nutrition. Let’s dive into what makes this cucumber pasta salad truly irresistible.
The Star Ingredient: English Cucumber
At the heart of every great cucumber pasta salad is the cucumber. English cucumbers are ideal for this dish because they have a thin, edible skin and fewer seeds than regular cucumbers. Their high water content and subtle sweetness make them perfect for balancing heartier ingredients like pasta and creamy dressing. Slice them unpeeled for the best texture and vibrant green color.
Pasta: The Hearty, Gluten-Free Base
Brown rice pasta gives cucumber pasta salad a wholesome foundation. Its nutty flavor complements the crisp vegetables and creamy dressing. Plus, it’s gluten-free and holds its shape well after cooking and chilling.
Important Tip: Because brown rice pasta absorbs moisture quickly, do not dress the salad until you’re ready to serve it. This keeps your cucumber pasta salad creamy and fresh, not dry.
Colorful, Crunchy Vegetables
This cucumber pasta salad gets its satisfying crunch and bursts of color from a vibrant veggie medley:
- Celery hearts: Mild, tender, and slightly sweet, they enhance the texture.
- Garden onions (green onions): Add a mild sharpness and grassy freshness.
- Red onion: A bold, sweet contrast that softens beautifully in the dressing.
- Red and orange bell peppers: Juicy, sweet, and full of vitamin C. (optional for making nightshade-free)
- Corn and peas: Add a touch of sweetness and bright pops of color and texture.
- Grape tomatoes: Juicy and tangy, they give each bite a fresh burst.
Together, these veggies turn a simple cucumber pasta dish into a rainbow of flavor.
Cheese: Indulgence
A little shredded plant-based cheese goes a long way in this cucumber pasta salad. It helps tie the dressing and vegetables together with creamy richness and a touch of saltiness. The cheese lightly blends into the pasta when it’s freshly tossed, giving a luscious, tangy, cheesy flavor in every bite.
The Creamy Dill Dressing: A Perfect Match
The dressing is what makes this cucumber pasta salad shine. It’s creamy, tangy, and herbaceous, and all without fat-heavy ingredients.
- Tofu mayonnaise brings body without eggs or excess oil. Get my recipe here: The Best Tofu Mayo – Healthy in Heart
- Non-dairy or dairy yogurt lightens the dressing and adds a probiotic boost.
- Dill weed infuses the salad with its lemony, grassy flavor, complementing the cucumber perfectly.
Each forkful is coated in creamy, herb-laced goodness, enhancing every ingredient in the bowl.
A Make-Ahead Favorite (With One Rule)
This cucumber pasta salad is perfect for potlucks, school lunches, and summer cookouts. It holds up well for several days in the fridge, with flavors improving as they meld.
However, don’t add the dressing until just before serving. Brown rice pasta is notorious for soaking up liquids. Dressing it too early will leave you with a dry salad. And let’s face it—no one wants a dry pasta salad.
Serving Suggestions and Portion Sizes
This recipe makes:
- 8 large servings or
- 18 smaller side servings
Each side serving is approximately 201 grams, making it ideal for meal prep, family dinners, or entertaining guests.
You can enjoy cucumber pasta salad as a main dish. Add protein like chickpeas or baked tofu. You can also serve it as a refreshing side alongside grilled veggies or a soup.
Easy to Customize
While this version is packed with vibrant veggies and satisfying textures, cucumber pasta salad is endlessly customizable. Try these ideas:
- Swap pasta for lentil or chickpea pasta for added protein.
- Swap out the peppers for broccoli or cauliflower florets.
- Add fresh herbs like parsley or basil.
- Try lemon juice or mustard in the dressing for extra tang.
- Toss in chickpeas, olives, or avocado for added depth.
This flexibility makes cucumber pasta salad a reliable go-to for any season.
Mixing Bowl Must-Have for Meal Preppers
Making a big batch of cucumber pasta salad? You’ll need bowls that can handle it. I recommend:
🛒 Tiger Chef Mixing Bowls Stainless Steel – 13, 16 & 20 Quart
These are perfect for tossing pasta salads, kneading dough, or prepping for the week.
If you’re like me and cook in bulk, you might want two sets!
🛒 Just need the really big bowls? Try this instead:
2 Pack Flat Base Metal Bowl – 20 Qt for Prepping, Baking, Marinating
They’re roomy, durable, and easy to clean!
Find More Like This: Recipes You’ll Love
If this cucumber pasta salad hit the spot, don’t stop here! Check out my other refreshing, plant-forward recipes and health articles designed to nourish your body and delight your taste buds. From hearty mains to simple sides and vibrant bowls, there’s something for everyone.
Sorghum & Bean Salad(Opens in a new browser tab)
Cream Cheese Made Healthier with Silken Tofu(Opens in a new browser tab)
Cabbage Salad(Opens in a new browser tab)
Sweet N Salty Cinnamon Smoothie Bowl – Nice Cream(Opens in a new browser tab)
Cucumber Pasta Salad
Equipment
Ingredients
Salad
- 5 cups dry brown rice pasta
- 3 English cucumbers unpeeled and diced
- 8 medium stalks celery hearts sliced
- 5 oz spring garden onions, chopped
- 1 medium red onion finely diced
- 1 large red bell pepper optional, diced
- 1 large orange bell pepper optional, diced
- 9 oz carrots shredded or finely diced
- 20 oz grape tomatoes halved
- 1 cup frozen peas
- 1½ cups frozen yellow or white corn
- 8 oz shredded cheese plant-based
Dressing
- 2 cups tofu mayonnaise
- 2 cups plain yogurt non-dairy
- 1 tablespoon dried dill weed
- 12 tablespoons Marukan Seasoned Rice Vinegar
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add brown rice pasta and cook according to package directions until just tender.
- Drain and rinse under cold water to stop cooking. Set aside to cool.
Prepare the Vegetables
- While the pasta cools, chop all vegetables: cucumbers, celery, onions, bell peppers, carrots, and tomatoes.
- Thaw the peas and corn by running under cool water in a colander or steaming lightly, then chill.
Mix the Dressing
- In a large bowl or blender, combine: tofu mayonnaise, yogurt, dill weed, and rice vinegar.
- Whisk or blend until smooth. Refrigerate until ready to use.
Combine the Salad
- In an extra-large mixing bowl, toss together: cooked pasta, all chopped vegetables, and shredded cheese.
Dress and Serve
- Important: Do not add the dressing until just before serving to prevent the pasta from drying out.
- Toss with dressing until evenly coated, and serve chilled.
Video
Notes
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- Swap pasta for lentil or chickpea pasta for added protein.
- Swap out the peppers for broccoli or cauliflower.
-
- Add fresh herbs like parsley or basil.
-
- Try lemon juice or mustard in the dressing for extra tang.
-
- Toss in chickpeas, olives, or avocado for added depth.
