When tomatoes are sweet and cucumbers are at their peak, this is the pasta salad I make on repeat. The creamy Greek yogurt dressing keeps it light and fresh, while plenty of crunchy vegetables and Parmesan cheese make every bite flavorful. It's the perfect side dish for cookouts, potlucks, and busy summer weeks.
If you're looking for more easy pasta salad recipes, be sure to check out my High Protein Pasta Salad for a heartier meal packed with protein or my Pesto Orzo Pasta Salad if you're craving bright basil flavor.
Whether you're serving grilled burgers on Labor Day weekend or simply need a quick lunch for the week, this tomato cucumber pasta salad is one recipe you'll come back to again and again.
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Recipe at a Glance
🍝 What it is: A creamy pasta salad made with tender pasta, juicy tomatoes, crisp cucumbers, Parmesan cheese, and a light Greek yogurt dressing.
☀️ Perfect for: Cookouts, picnics, potlucks, meal prep, and easy summer lunches.
⏱ Prep time: 15 minutes
🔥 Cook time: 10 minutes
🕒 Total time: About 25 minutes
💚 Why it's special: Easy and lighter than regular pasta salad (less mayo!).
Ingredient notes
- Macaroni - or any other pasta shape (penne, rigatoni, fusili)
- Tomatoes - I like cherry or grape tomatoes for this salad
- Cucumbers - mini cucumbers work great but an English cucumber is also fine
- Red onion - for a little spice
- Green onion - for color and flavor
- Yogurt - Greek yogurt or skyr will work best
- Mayo - I like avocado oil mayo or Japanese kewpie
- Parmesan cheese - freshly grated
- Garlic - Freshly grated or minced for the best flavor.
- Vinegar - apple cider or red wine vinegar
- Salt & pepper - as seasoning
See recipe card for quantities.
How to make cucumber tomato macaroni salad
- Cook the pasta according to package instructions. Drain, rinse under cold water, and let it drain well.
- Make the dressing: In a small bowl, whisk together the Greek yogurt, mayonnaise, vinegar, garlic, Parmesan cheese, salt, and pepper until smooth and creamy.
- Prep the veggies: halve the cherry tomatoes, dice the cucumbers, finely chop the red onion and slice the green onions.
- Assemble the salad: place cooked and cooled pasta and all the veggies in a large bowl.
- Add the dressing and mix everything together until evenly coated.
- Serve. For the best flavor, refrigerate the salad for about 30 minutes before serving. Give it a quick stir and enjoy.
Tips for Success
- Cook the pasta just until al dente so it doesn't become mushy.
- Rinse the pasta under cold water to stop the cooking and cool it quickly.
- Drain the pasta well so excess water doesn't thin the dressing.
- Use full-fat Greek yogurt for the creamiest texture.
- Taste the salad before serving and adjust the salt if needed.
- Freshly grated Parmesan melts into the dressing much better than pre-shredded cheese.
Storage tips
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- The pasta will absorb some of the dressing as it sits, so if the salad seems a little dry after refrigeration, stir in a spoonful of Greek yogurt or a splash of milk before serving to bring it back to a creamy consistency.
- This recipe is not recommended for freezing, as the vegetables lose their crisp texture once thawed.
What to Serve With Tomato Cucumber Pasta Salad
This pasta salad pairs beautifully with any protein, especially from the grill.
Serve it alongside:
- Grilled chicken or crispy baked chicken wings
- Burgers or hot dogs
- BBQ ribs
- Grilled shrimp
- Steak or pork chops (try my Polish breaded pork chops)
- Grilled or roasted vegetables
- Sandwiches or wraps for an easy lunch
It's also delicious all on its own for a light lunch.
Recipe Variations
This recipe is easy to customize depending on what you have on hand.
- Add grilled chicken for a complete meal.
- Stir in crispy cooked bacon.
- Replace the Parmesan with crumbled feta cheese.
- Add chopped avocado just before serving.
- Toss in chickpeas or white beans for extra protein.
- Mix in fresh herbs like dill, basil, or parsley.
- Add diced bell peppers for even more crunch.
Recipe FAQs
Macaroni, fusilli, rotini, shells, and penne all work well because they hold onto the creamy dressing.
Absolutely. You can use all Greek yogurt if you prefer. The dressing will be a little tangier but still delicious.
Yes. Dice ripe Roma or vine tomatoes into bite-sized pieces. If they're especially juicy, remove some of the seeds first.
Pasta naturally absorbs dressing as it sits. Simply stir in another spoonful of Greek yogurt or a splash of milk before serving.
More summer salads
Looking for other recipes like this? Try these:
Recipe
Tomato and Cucumber Pasta Salad
Ingredients
- 6 oz macaroni pasta or penne or fusili (dry)
- 2 cup cherry tomatoes halved (8 oz)
- 2 mini cucumbers or half of an nEglish cucumber, diced (6-7 oz)
- 3 tablespoon red onion chopped small
- 2 green onions sliced
- 6 tablespoon Greek yogurt
- 2 tablespoon mayo good quality
- 1 teaspoon apple cider vinegar or red wine vinegar
- 1 clove garlic minced or grated
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 3 tablespoon parmesan cheese grated
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain, rinse under cold water until cooled, and drain well.
- While the pasta cooks, halve the cherry tomatoes, dice the cucumbers, finely chop the red onion and slice the green onions.
- Make the dressing: In a large mixing bowl, whisk together the Greek yogurt, mayonnaise, vinegar, minced garlic, salt, and black pepper until smooth. Stir in the grated Parmesan cheese.
- Add the cooled pasta, tomatoes, cucumbers, red onion, and green onions to the bowl. Toss until everything is evenly coated with the dressing.
- Serve immediately or refrigerate for 30–60 minutes to let the flavors meld. Give the salad a quick stir before serving.
Notes
- Cook the pasta just until al dente so it holds its shape after mixing.
- Rinsing the pasta with cold water stops the cooking and cools it quickly for the salad.
- If making the salad ahead, reserve a tablespoon or two of Greek yogurt to stir in before serving if it thickens in the refrigerator.
- This salad is best enjoyed the day it's made but will keep in an airtight container in the refrigerator for up to 3 days.
- Freshly grated Parmesan melts into the dressing better than pre-shredded cheese and gives the best flavor.
Nutrition
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Meet the Author
Hi, I'm Agnieszka. I'm a mom of three and recipe developer, writer and photographer behind Wholly Tasteful. I love creating comforting, delicious, family-friendly recipes that you can feel good about.
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