Fresh Tomato Cucumber Pasta Salad

By: Sheila Reynolds

This tomato cucumber pasta salad is a great recipe that is simple to make and healthy. Sometimes it is the more simple recipes that make a lasting impression on your dinner guests. This is also a great pasta to be served cold as well as hot.


  • 1 lb. pasta
  • Assortment of heirloom tomatoes, cut into wedges
  • 1 English cucumber, sliced
  • ½ cup Garlic-infused olive oil
  • ½ cup white wine vinegar
  • Salt and pepper, to taste
  • Young basil, stems removed, leaves left intact


  1. Bring a large pot of water to a boil. Add a handful of salt and then the pasta. Cook softened yet still firm, approximately 10 minutes. Drain and rinse under cold running water. Toss with a tablespoon of olive oil and then refrigerate for 4 to 6 hours.
  2. Combine the remaining olive oil and the vinegar in a large, deep bowl, whisking to combine. Season with salt and pepper. Add the pasta, tomatoes, and cucumbers, tossing to combine. 
  3. Refrigerate for six hours, or overnight, to allow the flavors to combine. Top with fresh basil before serving.