Cucumber Tomato And Pasta Salad Recipes

CREAMY CUCUMBER AND TOMATO PASTA SALAD

Steps:

• Place dressing ingredients in a small bowl and whisk to combine.
• Place salad ingredients into a large bowl and toss to combine. Drizzle with dressing and stir to coat evenly. Cover and refrigerate at least 30 minutes before serving.

KIM'S SUMMER CUCUMBER PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes. Drain and rinse several times with cold water until pasta is cool.
• Stir pasta, cucumber, onion, and dill in a salad bowl. Whisk vinegar, sugar, water, vegetable oil, mustard, salt, and black pepper in a separate bowl until sugar and salt have dissolved. Pour dressing over the pasta mixture and toss lightly to coat with dressing. Let chill for 2 hours before serving.

CUCUMBER TOMATO MACARONI SALAD

Steps:

• In a large bowl, combine ALL ingredients; toss to coat (adding more mayo and/or salad dressing to taste).
• Cover; refrigerate overnight to blend flavors.
• Stir before serving.
• Note: If you don't want to include the cooked hard-boiled eggs in the salad, I sometimes cook up 6-7 (or how many you desire), and just cut them into four pieces, and just lay them on top evenly around a large bowl with the pasta salad, so people have the option of having them or not-- and it makes for a nice presentaion-- if you are adding them into the salad, then 2-3 chopped should be enough.

CREAMY TOMATO CUCUMBER PASTA SALAD

Steps:

• Bring a pot of salted water to a boil and add pasta. Cook pasta according to package directions.
• While pasta cooks, halve tomatoes, slice the cucumber, and onion. Chop the dill, parsley, and basil. Put all ingredients into a large bowl.
• To a small bowl or mason jar, add sour cream, mayonnaise, red wine vinegar, sugar, garlic powder, salt, and pepper. Whisk together or shake to combine.
• Drain and rinse the cooked pasta. After cooling for 5 minutes, add it to the bowl with the chopped vegetables and herbs. Pour dressing over and toss to combine. Taste and adjust seasoning. Cover and refrigerate for 1 hour before serving.

CUCUMBER AND TOMATO PASTA SALAD RECIPE

Steps:

• First of all place your pasta and eggs in a large saucepan and cover in water from the tap. This means you can cook your pasta and eggs together and save on a bit on your gas or electricity bill!
• Place the saucepan on the hob over a moderate heat and bring to a rolling boil. Follow the instructions on the packet of pasta to predict cooking time but both the pasta and eggs should be cooked in about 10 minutes.
• Once both ingredients are cooked through, it's time to drain the pasta and eggs into a colander, then pour over some cold water to cool things down. The cold water will help stop the pasta sticking together. Tip the cold pasta back into the saucepan.
• When the eggs are cool enough to touch, peel away the shell then slice into chunks and add to the pasta in the pan.
• Now add the chopped cucumber and halved cherry tomatoes.
• Measure in the mayonnaise and give the mixture a good stir. Tuck in straight away or store in the fridge until ready to serve.

CUCUMBER, TOMATO AND PASTA SALAD

Steps:

• Cook rotini as directed on package to al dante; Drain and run pasta under cold water.
• Drizzle italian dressing over pasta, mixing slowly so as not to break apart the pasta pieces. Add in tomatoes, black olives, cucumber, and 5 tablespoons of the feta cheese. Continue mixing ingredients until well-coated.
• Sprinkle remaining feta cheese over pasta mixture and top with almonds. (Instead of almonds I've used Melissa's Salad Sprinkles. This could not be located in RecipeZaar as a recognized ingredient but I wanted to record it in the directions as another option for a salad topper.).
• NOTE: If you don't care for feta cheese, try using Parmesan cheese instead. It tastes just as good and gives the salad a somewhat different flavor. Use only four to five tablespoons instead and mix in as given above.

CREAMY CUCUMBER PASTA SALAD

Steps:

• Combine all dressing ingredients in a small bowl and mix well. Set aside.
• Thinly slice onion and place in a bowl of cold water. (see note)
• Cook pasta al dente according to package directions. Run under cold water to stop cooking.
• Cut cucumber in half lengthwise and remove seeds using a spoon. Slice into thin slices.
• Toss all ingredients in a large bowl. Let sit at least 40 minutes before serving.

MEDITERRANEAN TOMATO AND CUCUMBER PASTA SALAD

Steps:

• Prepare pasta as directed on package. Drain and rinse with cold water, continue to drain.
• In large salad bowl, gently toss together tomatoes, cucumbers, chickpeas, red onions and olives.
• Add cold, drained pasta. Top with cheese, mint and parsley.
• Combine dressing ingredients in tightly sealed jar and shake vigorously.
• Pour dressing over salad and let soak for 15 minutes before serving.

LEMON ORZO PASTA SALAD WITH CUCUMBERS AND OLIVES

Steps:

• Bring a large saucepan of salted water to a boil. Add orzo and cook until tender, 6 to 10 minutes (check box for actual cook time). Drain.
• While the orzo cooks, in a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon pepper. Add the drained orzo to the dressing and mix well.
• Stir in the cucumber, tomato, herbs, olives and artichokes. Taste for seasoning and adjust with salt and/or pepper as needed. Enjoy warm or cover then refrigerate until cool, about 1 hour.

TOMATO AND CUCUMBER ORZO SALAD

Steps:

• In a medium saucepan, cook the orzo in the broth according to package directions. Drain and rinse with cold water until orzo is cooled completely.
• In a bowl, combine orzo, tomatoes, cucumbers, basil, vinaigrette, salt and pepper.
• Refrigerate until serving.