Cucumbers With Pasta
A refreshing pasta salad combining crisp cucumbers, ripe tomatoes, and fresh herbs, tossed with olive oil and vinegar for a tangy flavor. Perfect for warm weather picnics or light lunches, it offers a balance of crunchy textures and vibrant flavors that appeal to both vegetable lovers and pasta fans.
Ingredients
Instructions
- Peel and seed the cucumbers.
- Dice the cucumber flesh into 1/4-inch pieces and toss with 1/2 teaspoon salt and 2 tablespoons white wine vinegar.
- Let the cucumbers sit for 30 minutes and then drain.
- Peel, seed, and dice the tomatoes.
- Combine the tomatoes with the drained cucumbers, red onions, minced garlic, chopped parsley, chopped basil, and olive oil.
- Taste and adjust with more vinegar, salt, and pepper if necessary.
- Boil the spaghetti in several quarts of salted water until cooked through but still chewy.
- Drain the pasta and toss it with the cucumber-tomato mixture.
- Serve with grated Parmesan cheese on top.
Tips & Substitutions
For a refreshing twist, consider adding diced bell peppers or olives to the cucumber-tomato mixture. If you have leftover cucumbers, they can be substituted with zucchini, which also adds a nice crunch. Using whole grain spaghetti instead of regular can boost the nutritional value. Don't forget to taste and tweak the vinegar and seasoning to your preference!
Serving Suggestions
This dish is perfect as a light main course or a side dish at a summer barbecue. Pair it with grilled chicken or fish for a complete meal. It also complements well with Mediterranean recipes like Zucchini Skillet or Rice Pilaf(Yields 6 Servings) for a delightful spread. Serve chilled or at room temperature for the best flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will meld together, making it even tastier the next day. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of olive oil to prevent sticking. Avoid microwaving, as it can make the cucumbers soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Cucumbers With Pasta contains roughly 1323 calories, with 24g protein, 57g carbohydrates, and 117g fat. It is an excellent source of iron (174% of the Daily Value), dietary fiber (64% of the Daily Value), and potassium (50% of the Daily Value). Note that it is relatively high in sodium, at 656mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of pasta for this recipe?
Absolutely! While spaghetti is traditional, you can use any pasta shape you prefer, such as penne or fusilli. Just adjust the cooking time according to the type of pasta you choose. Each shape will hold the sauce differently, offering a unique texture to the dish.
How can I make this dish vegan?
To make this dish vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. The flavors from the cucumbers, tomatoes, and herbs are robust enough to stand on their own, so you won't miss the cheese. Additionally, ensure the pasta is egg-free if that's a concern.
What other vegetables can I add?
Feel free to get creative with your vegetable additions! Chopped bell peppers, radishes, or even steamed asparagus can enhance the dish. You can also try adding a handful of spinach for extra greens, making it a great option for vegetarians and those looking to boost their veggie intake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).