Cucumber Pasta Salad

This pasta salad with cucumbers is flavorful, tart, and vibrant. A other little pasta form can be used if you choose. The orecchiette pasta retains the dressing for flavour in every mouthful. On a warm day or for lunch with guests, this simple salad is ideal! Try substituting apple-cider vinegar for white distilled vinegar for a fruitier flavour.


350 GM whole-wheat orecchiette pasta

One medium English cucumber, halved lengthwise and thinly sliced

One pint cherry tomatoes, halved

One cup thinly sliced red onion

1/4 cup chopped fresh dill

3/4 cup mayonnaise

Three tablespoons white vinegar

One and half teaspoons sugar

One teaspoon salt

1/2 teaspoon ground pepper


As directed on the package, cook the pasta. Rinse under cold water, then transfer to a big dish after thoroughly draining. Add dill and stir in cucumber, tomatoes, onion, and.

In a small bowl, stir together the mayonnaise, vinegar, sugar, salt, and pepper. Toss the spaghetti with the mixture to coat. Place in the refrigerator for up to 8 hours or at least 30.

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