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.