This Cucumber Tomato Feta Pasta Salad is the easy, fresh side dish I want with every warm-weather dinner. It has tender pasta, crisp Persian cucumbers, juicy tomatoes, briny feta, fresh herbs, and a tangy Greek-inspired dressing made with red wine vinegar, lemon, Dijon, garlic, and oregano.
It's simple, but it does not taste boring. The feta softens slightly into the dressing, the cucumbers keep everything crisp, and the lemon zest gives the whole salad that bright, fresh flavor that makes you want to keep going back for another bite.
As a cookbook author and professional recipe developer, I love recipes like this because they're low-effort but still feel intentional. This pasta salad is easy enough for meal prep, pretty enough for a cookout, and flavorful enough to serve with grilled chicken, salmon, shrimp, or burgers. It's one of those recipes that feels casual and elevated at the same time, which is always my favorite kind of dish.
For more pasta salad recipes, check out our Elote Pasta Salad, Caesar Pasta Salad, and Tortellini Pasta Salad.
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Why You'll Love This Recipe
- It's fresh, tangy, and satisfying. The cucumbers and tomatoes keep it light, while the pasta and feta make it hearty enough to serve as a side dish or lunch.
- The dressing has real flavor. Red wine vinegar, lemon juice, lemon zest, Dijon, garlic, and oregano make this taste bright and zippy instead of flat.
- It's easy to make ahead. This cucumber tomato pasta salad gets even better after chilling because the pasta has time to soak up the dressing.
- It works for almost any occasion. Serve it for summer dinners, cookouts, potlucks, BBQs, picnics, meal prep, or an easy weekday lunch.
- It feels a little more elevated than classic pasta salad. The feta, herbs, lemon, and Greek-style dressing give it a more polished Mediterranean feel.
What Makes This Pasta Salad Different
A lot of cucumber tomato pasta salads are either too oily, too bland, or too heavy on raw vegetables without enough flavor in the dressing. This version is designed to feel balanced.
The dressing uses both red wine vinegar and lemon, so it has acidity without tasting harsh. The Dijon mustard gives the dressing body, the lemon zest adds freshness, and the feta helps create a lightly creamy, tangy coating once everything is tossed together.
It's still simple, but every ingredient has a job.
Cucumber Tomato Pasta Salad Ingredients
Here are the ingredients you'll need for this recipe:
- Short pasta:Â Rotini, bowties, cavatappi, fusilli, or orecchiette all work well. Use a shape with ridges, curves, or pockets so the dressing can cling to the pasta.
- Cherry or grape tomatoes:Â These add sweetness, color, and juicy texture. Halve them so they mix evenly throughout the salad.
- Persian cucumbers:Â Crisp, mild, and less watery than regular cucumbers. You can slice them into rounds or chop them into bite-sized pieces.
- Red onion:Â Adds a little sharpness and crunch. For a milder flavor, soak the sliced onion in cold water for 10 minutes, then drain.
- Feta cheese:Â Adds salty, tangy flavor and makes the salad feel a little creamy once everything is tossed together.
- Fresh dill or parsley:Â Dill gives the pasta salad more of a Greek-inspired flavor, while parsley keeps it fresh and simple.
- Extra virgin olive oil:Â The base of the dressing. Use one you like the taste of since the dressing is simple.
- Red wine vinegar:Â Adds tang and classic Mediterranean flavor.
- Fresh lemon juice and lemon zest:Â Brightens the dressing and keeps the pasta salad tasting fresh.
- Dijon mustard:Â Helps the dressing come together and adds subtle tang.
- Garlic:Â One grated or finely minced clove gives the dressing savory depth.
- Dried oregano:Â Adds Greek-inspired flavor and pairs well with the feta, cucumbers, and tomatoes.
Directions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside to cool slightly.
You don't need to rinse the pasta unless you're in a hurry. I usually prefer to let it cool naturally so it still absorbs the dressing well.
Make the dressing
In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, lemon zest, Dijon mustard, garlic, dried oregano, kosher salt, and black pepper.
Taste and adjust as needed. If you want it tangier, add a splash more vinegar or lemon juice. If it tastes too sharp, add a little more olive oil.
Assemble the pasta salad
Add the cooked pasta, tomatoes, cucumbers, red onion, feta, and fresh dill or parsley to a large mixing bowl. Add the dressing and toss.
Chill and serve
Refrigerate for at least 20-30 minutes before serving. This gives the pasta time to absorb the dressing and helps the flavors come together.
Tina's Top Tips
- Salt the pasta water generously. Pasta salad can taste bland if the pasta itself isn't seasoned.
- Cook the pasta al dente. Slightly firm pasta holds up better once tossed with dressing and chilled.
- Let the pasta cool slightly before adding the feta. If the pasta is too hot, the feta can melt instead of staying crumbly.
- Use Persian or English cucumbers for the best texture. They're crisp and less watery than standard cucumbers.
- Do not skip the chill time. Even 20-30 minutes helps the pasta absorb the dressing.
- Taste again before serving. Cold pasta salad often needs a little extra lemon juice, salt, or olive oil right before serving.
- Add extra herbs at the end. Fresh herbs can darken as they sit, so adding a small handful right before serving makes the salad look and taste fresher.
Substitutions and Variations
- Add olives. Kalamata olives would make this even more briny and Mediterranean-inspired.
- Add protein. Grilled chicken, shrimp, salmon, chickpeas, white beans, or tuna would all work well.
- Add more vegetables. Bell peppers, artichoke hearts, roasted red peppers, spinach, arugula, or pepperoncini would be delicious.
- Use a different cheese. Feta is best, but goat cheese or mozzarella pearls can also work.
- Make it gluten free. Use your favorite gluten-free short pasta and cook it carefully so it doesn't get mushy.
- Make it extra lemony. Add more lemon zest or a squeeze of lemon juice before serving.
- Make it spicy. Add a pinch of crushed red pepper flakes to the dressing.
- Add crunch. Top with toasted pine nuts, chopped pistachios, or crispy chickpeas before serving.
What to Serve with Cucumber Tomato Feta Pasta Salad
This pasta salad pairs well with simple mains, especially grilled or roasted proteins. Serve it with:
Make-Ahead Instructions
- This cucumber tomato feta pasta salad can be made up to 1 day in advance. For the best texture, I like to reserve a small amount of dressing, feta, and herbs to add right before serving.
- If the salad looks a little dry after chilling, add a drizzle of olive oil and a squeeze of lemon juice, then toss again.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The cucumbers and tomatoes will soften slightly as the salad sits, but the flavor will still be great. Give it a good toss before serving leftovers.
- I do not recommend freezing this pasta salad.
Frequently Asked Questions
You can rinse pasta if you need it to cool quickly, but I usually prefer not to. Warm pasta absorbs dressing better. Let the pasta cool slightly, then toss it with the dressing while it's still just a little warm.
Yes. If using a standard cucumber, I recommend peeling it and removing some of the seeds so the pasta salad doesn't become watery. Persian or English cucumbers are easier because they're crisp and less seedy.
Pasta absorbs dressing as it sits, so pasta salad can dry out in the fridge. Before serving, add a drizzle of olive oil, a splash of red wine vinegar, or a squeeze of lemon juice and toss well.
Cucumber Tomato Feta Pasta Salad
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Make the dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, lemon zest, Dijon mustard, garlic, oregano, salt, black pepper.
- Assemble the salad. Add the cooked pasta, tomatoes, Persian cucumbers, red onion, feta, and dill or parsley to a large mixing bowl.
- Toss with dressing. Pour the tangy Greek dressing over the pasta salad and toss until everything is well coated.
- Chill and serve. Refrigerate for at least 20-30 minutes before serving. Top with extra feta and fresh herbs before serving, if desired.
Did You Make This Recipe?
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