Organic cucumber pasta salad is my favorite summer salad recipe. Want to cut out the chemicals and calories in commercial salad dressing? Use this easy recipe that doesn’t require a bottle of Italian dressing. It’s fast, easy to make, and stores a while in your refrigerator. I like to serve my cucumber pasta salad on hot days when we’ve got the barbecue going. This cucumber pasta salad recipe is made with tomatoes, black olives, red onions, and apple cider vinegar. If you plan to make this cucumber pasta salad for a party, prepare it the night before for best results.
Ingredients for Organic Cucumber Pasta Salad:
3 large organic cucumbers diced.
1 12 oz. bag of your favorite pasta noodles (We are gluten free thanks to a pesky autoimmune disorder called celiac. The pasta pictured here is made by Bionaturae, and is USDA organic. It’s also corn free, but contains soy).
If it’s not yet tomato season, use 1 14 oz. can of diced tomatoes (We like the organic garlic, basil, and oregano flavored ones). Don’t drain the can unless your brand is very watery. The sauce adds flavor and texture to the salad. Otherwise, chop up 3-4 medium sized tomatoes.
1 small can of sliced black olives.
1/2 medium red onion, finely chopped.
1/4 cup apple cider vinegar (more if you like extra tartness).
2 teaspoons sea salt.
1/2 teaspoon pepper.
1 teaspoon garlic salt.
2 Tablespoons oregano (fresh or dried, finely chopped).
1 Tablespoon basil (fresh or dried, finely chopped).
(Optional idea: add a little Parmesan cheese if you are not dairy free. It tastes grate on this cucumber pasta salad).
Directions for Healthy Cucumber Pasta Salad:
Drain cooked pasta in a Colander. Run cold water until noodles are at room temperature. Be very careful to cook the pasta al dente. If you are gluten free like us, I’ve got some tips for you. Gluten free pasta is a bit difficult to get perfect. If it’s over cooked it will get mushy and fall apart. If it is undercooked it will be too hard and chewy. Pour your al dente pasta into a bowl with remaining ingredients and toss. Chill at least two hours and serve. This cucumber pasta salad tastes better the next day. Makes about 12 portions.