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A bowl of creamy tomato cucumber pasta salad with elbow macaroni, sliced cucumbers, cherry tomatoes, chopped green onions, and red onions, all mixed with a white dressing.
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Tomato and Cucumber Pasta Salad

This Tomato Cucumber Pasta Salad is creamy, fresh, and easy to make with Greek yogurt, juicy tomatoes, crisp cucumbers, and Parmesan.
Prep Time15 minutes
Cook Time10 minutes
Course: dinner, lunch
Cuisine: American
Servings: 6
Calories: 181kcal
Author: Agnieszka

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

Calories: 181kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 279mg | Potassium: 355mg | Fiber: 2g | Sugar: 4g | Vitamin A: 379IU | Vitamin C: 16mg | Calcium: 78mg | Iron: 1mg