Go Back
+ servings

Cucumber Pasta Salad

Course: Appetizer, Side Dish
Cuisine: American
Keyword: bread salad, cucumber, pasta salad, picnic
Servings: 10 people
Prep Time 20 mins
Chilling Time 3 hrs
Total Time 3 hrs 20 mins
This Cucumber Pasta Salad is a light and refreshing take on classic pasta salad. Made with just a few simple ingredients, you can whip this recipe up in no time for a quick dinner side dish or a new picnic/party favorite.



  • Begin by cooking your pasta according to the package directions. Drain, rinse, and then place into a large bowl.
  • Drizzle with the olive oil and then add in the cucumbers and onion.
  • In a separate bowl, whisk together the apple cider vinegar, water, sugar, yellow mustard, parsley, salt, pepper, and garlic salt. Pour over the pasta and mix well to combine.
  • Refrigerate for at least 3-4 hours (or overnight) before serving.


*The original recipe calls for two large cucumbers peeled and sliced. I opted to use these baby cucumbers instead. You can use whatever cucumber you like. If the skin is tough, I recommend peeling before slicing. 

Nutrition Facts

Calories: 309kcalCarbohydrates: 60gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 376mgPotassium: 462mgFiber: 3gSugar: 25gVitamin A: 175IUVitamin C: 9mgCalcium: 50mgIron: 1mg
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!