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Active Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:12Yield:12 cupsJump to Nutrition Facts
Active Time:15 minsAdditional Time:30 minsTotal Time:45 minsServings:12Yield:12 cups
Active Time:15 mins
Active Time:
15 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:45 mins
Total Time:
45 mins
Servings:12
Servings:
12
Yield:12 cups
Yield:
12 cups
Jump to Nutrition Facts
Jump to recipeIf you love pasta salad, you’re going to flip over thisCucumber Pasta Salad. We take veggies, whole-wheat pasta and herbs and enrobe them all in a light, creamy dressing. Crisp cucumbers, juicy cherry tomatoes, sweet red onion and dill add a fresh bite to this fiber-filled summer pasta salad that will fill you up without feeling heavy. Keep reading for tips, like what pasta substitutions can be made and how to ensure just the right amount of creaminess for your dressing.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can make this ahead and store it in an airtight container in the fridge for up to 8 hours. If you are concerned about an overpowering onion flavor, add the onion closer to serving time and give the salad a good toss.We chose a mild red onion for this recipe, but you can always soak it in cold water, which will help remove an onion bite.Orecchiette pasta was chosen because the cupped shape holds onto dressing well. Other pasta shapes that work include bow tie, cavatappi and rotini.Add grilled shrimp or sliced chicken breast to turn this salad into a main dish.Nutrition NotesYou get a little more fiber and antioxidants inwhole-wheat pastathan in pasta made from refined white flour. When the flour is ground down for whole-wheat pasta, the entire wheat kernel is used—including the kernel’s outer layers, which contain most of the fiber and nutrients. These layers are removed forrefined white flour. With that said, if you prefer the flavor and texture (and price) ofregular pasta, feel free to swap it out. You’ll still get some fiber, plant protein and nutrients, like B vitamins and iron.Cherry tomatoesandred onionare filled with antioxidants that support heart health. Besides being hydrating,English cucumbershave plant compounds that protect against diabetes. All three of these veggies protect against cancer.Besides adding a slightly citrusy, grassy flavor to this salad,dillalso adds some vitamin C and inflammation-calming antioxidants. While more research needs to be done, there is some evidence that dill may lower cholesterol and blood sugar.
Jump to recipe
If you love pasta salad, you’re going to flip over thisCucumber Pasta Salad. We take veggies, whole-wheat pasta and herbs and enrobe them all in a light, creamy dressing. Crisp cucumbers, juicy cherry tomatoes, sweet red onion and dill add a fresh bite to this fiber-filled summer pasta salad that will fill you up without feeling heavy. Keep reading for tips, like what pasta substitutions can be made and how to ensure just the right amount of creaminess for your dressing.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!You can make this ahead and store it in an airtight container in the fridge for up to 8 hours. If you are concerned about an overpowering onion flavor, add the onion closer to serving time and give the salad a good toss.We chose a mild red onion for this recipe, but you can always soak it in cold water, which will help remove an onion bite.Orecchiette pasta was chosen because the cupped shape holds onto dressing well. Other pasta shapes that work include bow tie, cavatappi and rotini.Add grilled shrimp or sliced chicken breast to turn this salad into a main dish.Nutrition NotesYou get a little more fiber and antioxidants inwhole-wheat pastathan in pasta made from refined white flour. When the flour is ground down for whole-wheat pasta, the entire wheat kernel is used—including the kernel’s outer layers, which contain most of the fiber and nutrients. These layers are removed forrefined white flour. With that said, if you prefer the flavor and texture (and price) ofregular pasta, feel free to swap it out. You’ll still get some fiber, plant protein and nutrients, like B vitamins and iron.Cherry tomatoesandred onionare filled with antioxidants that support heart health. Besides being hydrating,English cucumbershave plant compounds that protect against diabetes. All three of these veggies protect against cancer.Besides adding a slightly citrusy, grassy flavor to this salad,dillalso adds some vitamin C and inflammation-calming antioxidants. While more research needs to be done, there is some evidence that dill may lower cholesterol and blood sugar.
If you love pasta salad, you’re going to flip over thisCucumber Pasta Salad. We take veggies, whole-wheat pasta and herbs and enrobe them all in a light, creamy dressing. Crisp cucumbers, juicy cherry tomatoes, sweet red onion and dill add a fresh bite to this fiber-filled summer pasta salad that will fill you up without feeling heavy. Keep reading for tips, like what pasta substitutions can be made and how to ensure just the right amount of creaminess for your dressing.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients12ounceswhole-wheat orecchiette pasta1mediumEnglish cucumber, halved lengthwise and thinly sliced1pintcherry tomatoes, halved1cupthinly sliced red onion¼cupchopped fresh dill¾cupmayonnaise3tablespoonswhite vinegar1 ½teaspoonssugar1teaspoonsalt½teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
12ounceswhole-wheat orecchiette pasta
1mediumEnglish cucumber, halved lengthwise and thinly sliced
1pintcherry tomatoes, halved
1cupthinly sliced red onion
¼cupchopped fresh dill
¾cupmayonnaise
3tablespoonswhite vinegar
1 ½teaspoonssugar
1teaspoonsalt
½teaspoonground pepper
Directions
Cook 12 ounces of pasta according to package directions. Rinse with cold water; drain well and transfer to a large bowl. Stir in 1 cucumber, 1 pint tomatoes, 1 cup onion and 1/4 cup dill.
Whisk 3/4 cup mayonnaise, 3 tablespoons vinegar, 1 1/2 teaspoons sugar, 1 teaspoon salt and 1/2 teaspoon 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.
Frequently Asked Questions
Absolutely. You can use apple cider vinegar or red wine vinegar. The flavor of the salad will not be the same but still good.
Combine the dressing with warm pasta instead of cold.
Absolutely. English cucumbers are mild and have few seeds and thin, tender skin, so there’s no need to peel them. Persian cucumbers share similar qualities but are smaller, so you might need to use two or three for this recipe. If you opt for an American slicing cucumber, we recommend peeling and removing the seeds to prevent them from adding excess water to the salad.
EatingWell.com, April 2020
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Nutrition Facts(per serving)206Calories11gFat24gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
