This light and tangy cucumber pasta salad is fresh and bright. The orecchiette pasta holds the dressing for flavor in every bite, but you can use another small pasta shape if you like. This easy salad is perfect for a warm day or to serve as a lunch dish for company! For a fruitier flavor, try apple-cider vinegar in place of white distilled vinegar. Source:, April 2020

Sarah Epperson


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions. Rinse with cold water; drain well and transfer to a large bowl. Stir in cucumber, tomatoes, onion and dill.

  • Whisk mayonnaise, vinegar, sugar, salt and pepper in a small bowl; add to the pasta mixture and toss to coat. Refrigerate for at least 30 minutes or up to 8 hours.


To make ahead: Refrigerate for up to 8 hours.

Nutrition Facts

206 calories; 10.8 g total fat; 1.7 g saturated fat; 6 mg cholesterol; 286 mg sodium. 155 mg potassium; 24.3 g carbohydrates; 2.8 g fiber; 3 g sugar; 4.8 g protein; 260 IU vitamin a iu; 5 mg vitamin c; 13 mcg folate; 23 mg calcium; 1 mg iron; 31 mg magnesium; 1 g added sugar;