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Cool Cucumber Pasta

People say this salad is crispy, sweet and refreshingly different. The crunchy cucumbers and tender pasta provide wonderful texture. —Jeanette Fuehring, Concordia, Missouri
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8-10 servings

Ingredients

  • 8 ounces uncooked penne pasta
  • 1 tablespoon canola oil
  • 2 medium cucumbers, thinly sliced
  • 1 medium onion, thinly sliced
  • 1-1/2 cups sugar
  • 1 cup water
  • 3/4 cup white vinegar
  • 1 tablespoon prepared mustard
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic salt

Directions

  • Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stir in the oil, cucumbers and onion.
  • In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers.
Nutrition Facts
1 cup: 226 calories, 2g fat (0 saturated fat), 0 cholesterol, 346mg sodium, 50g carbohydrate (32g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • grandmascooking22
    Oct 28, 2019

    I really like this salad. My family love garden cucumbers and pasta. I did cut the sugar in half and it was tasty for us. I also added 1 T. dill weed.

  • kpdaniels
    Jul 12, 2018

    Yummy

  • laurie629
    May 26, 2018

    Make it for all my pot licks, everyone loves it.

  • justmbeth
    Oct 20, 2016

    No comment left

  • bjsilve0
    Sep 30, 2013

    Very good.

  • Grammy Debbie
    Aug 27, 2013

    This is one of favorite summer salads--an absolutely declicious way to us up an abundance of cucumbers from our garden. My husband likes it as much as the marinated cucumbers and onions his mom always made. I've made it for reunions, picnics, church potlucks and many other occasions and it's never failed to elicit great reviews. Thanks to my fellow Missourian for sharing the recipe!

  • angelasandoval
    Jun 6, 2013

    First, this recipe makes twice as much dressing as is needed for this amount of pasta and veggies! Also found that our family just doesn't care for sweet pasta salad. But I did like the dressing itself and will probably use it as a vinaigrette for green salad sometime in the future. I think it's light but almost honey-mustard taste would be great especially on a green salad topped with fruit and nuts.

  • ajk0207
    May 15, 2013

    I, too, got this recipe years ago from one of my Taste of Home Magazines. I have made it numerous times and everyone absolutely loves it and request that I give them the recipe. Delicious.

  • nhatalsky
    Sep 3, 2012

    This is a summer favorite for our family! I add some diced tomatoes to it for a little extra color!

  • BALONG
    Aug 24, 2012

    I got this recipe years ago when subscribed to the magazine. It has since become a family favorite at get togethers. I make it with rotini pasta when I make it. The rotini holds the juices of the dressing much better.