This light and tangy cucumber pasta salad is fresh and bright. The orecchiette pasta holds the dressing for flavor in every bite, but you can use another small pasta shape if you like. This easy salad is perfect for a warm day or to serve as a lunch dish for company! For a fruitier flavor, try apple cider vinegar in place of white distilled vinegar.
Ingredients
- 12 ounces whole-wheat orecchiette pasta
- 1 medium English cucumber, halved lengthwise and thinly sliced
- 1 pint cherry tomatoes, halved
- 1 cup thinly sliced red onion
- ¼ cup chopped fresh dill
- ¾ cup mayonnaise
- 3 tablespoons white vinegar
- 1 ½ teaspoons sugar
- 1 teaspoon salt
- ½ teaspoon ground pepper
Directions
- Cook pasta according to package directions. Rinse with cold water; drain well and transfer to a large bowl. Stir in cucumber, tomatoes, onion, and dill.
- Whisk mayonnaise, vinegar, sugar, salt, and pepper in a small bowl; add to the pasta mixture and toss to coat. Refrigerate for at least 30 minutes or up to 8 hours.
Prep Time: 45 Minutes
Servings: 1
