Cucumber pasta salad combines the freshness of your favorite cucumber salad and the addicting taste of a cool and tangy gluten free pasta salad. Packed full of flavor, this easy side dish is made in less than 10 minutes!
Cucumber salads and pasta salads have always been my go-to side dish of choice when it comes to spring and summer potlucks and picnics. I don’t know what it is about them that makes them soooooo addicting and delicious to me.
Why cucumbers in a pasta salad?
Cucumber salads are just a bunch of crisp juicy vegetables chopped up and served over a delicious drizzle of olive oil and herbs. I mean, what’s not to love? It’s healthy, cool and refreshing, easy to make and travel with, and always pretty with it’s pops of color.
I kind of have a obsession with cucumbers all warm season long as is evidenced by my cucumber salad pizza, easy spicy thai cucumber salad, spicy cucumber salad, as well as way too many cucumbers taking over my garden each year and no complaints being heard from me. #CucumberHeaven
But then I also have an obsession with pasta.
Who doesn’t though.
Other delicious pasta recipes:
My obsession with pasta started at an early age with boxed macaroni and cheese and has transformed in time to include truffle oil mac and cheese, pumpkin mac and cheese, goat cheese spaghetti and meatballs, and rosemary goat cheese chicken pasta.
But healthier, less cream-based pasta dishes are still just as addicting (cold pasta salad is incredibly awesome in the middle of summer here in Georgia!) as it’s heavy cheesey counterparts.
I’ve always been a fan of olive oil based pasta salads over creamy pasta salads so this salad I have for you today is everything.
What flavors are in this Cucumber Past Salad?
This cucumber pasta salad creates a homemade olive oil based sauce and then combines it with a bit (or a bunch, your choice!) of feta cheese. And when mixed all together, the cheese crumbles blend in and give the drizzle a soft creamy vibe.
I also added in a splash of red wine vinegar to give it some tanginess and a decent amount of oregano, because oregano is always a good decision. Of course I chopped up something a little spicy for an added little kick in the rear end.
Oh hey there Mr. serrano pepper….
- 8 ounces gluten-free pasta, I used this quinoa shell noodle
- 1/4 cup olive oil
- 3 TBSP red wine vinegar
- 1/2 cup feta cheese, crumbled
- 2 tsp dried oregano
- 2 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 large cucumber, diced
- 2 cups grape tomatoes, sliced
- 1/2 red onion, diced
- 2 cups baby spinach, chopped
- Cook the noodles according to package directions. Strain and rinse in cool water, and immediately mix with the olive oil. Set aside in the refrigerator to cool.
- In a small mixing bowl, combine the vinegar, minced garlic, garlic powder, oregano, feta cheese, and onion powder together. Mix together with the noodles.
- Add in the vegetables and place back in the fridge to cool further.
- When ready to eat, mix in your favorite grilled meats (we grill one chicken breast for each person eating) to the cooled cucumber and pasta salad. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 8 people
Amount Per Serving: Calories: 197Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 8mgSodium: 96mgCarbohydrates: 23gFiber: 3gSugar: 2gProtein: 5g
Cucumber Pasta Salad tips:
- You can definitely leave out the spice if you want to or substitute for any other pepper of your choosing.
- If you are leaving out the serrano pepper, consider adding in some bell pepper. OR if you just don’t have serrano peppers, jalapeno peppers are a great alternative.
- Oregano is my fav here, but don’t be afraid to experiment with a little basil, thyme, or dill in this recipe either.
- Want to make your skinny spicy cucumber pasta salad more creamy? Add in a dash of plain nonfat greek yogurt to the mix until the desired creaminess occurs.
- Any leftover cucumber pasta salad should be kept in the refrigerator in an airtight container.