Simple Cucumber Feta and Tomato Pasta Salad

Here is my favorite cucumber, feta, and tomato pasta salad recipe, with tender rotini pasta, fresh vegetables, creamy feta cheese, protein-packed chickpeas, and a simple lemon-herb dressing.

This pasta salad is perfect for summer potlucks and barbecues. I love making a big batch on Sunday so we have quick lunches ready for the week. It actually tastes better the next day once all the flavors have had time to blend together!

What Kind of Pasta Should I Use?

For this pasta salad, you’ll want to go with a short pasta shape that can catch all that dressing and hold onto the veggies. Rotini, penne, or fusilli are all great choices because their nooks and crannies grab onto the feta and herbs. Avoid long pasta like spaghetti or linguine since they don’t work well in cold salads and are harder to eat. If you’re looking for a healthier option, whole wheat pasta or chickpea pasta will work just fine, though they’ll give you a slightly nuttier flavor and firmer texture.

Options for Substitutions

This pasta salad is really forgiving when it comes to swapping ingredients:

• Pasta: Any short pasta shape works great here – try penne, rotini, farfalle, or even orzo. Whole wheat or chickpea pasta are good options if you want to add more nutrition.
• Feta cheese: If you’re not a fan of feta, crumbled goat cheese or diced mozzarella make good substitutes. For a dairy-free version, just leave it out and add some extra chickpeas for protein.
• Chickpeas: White beans or kidney beans work just as well if that’s what you have in your pantry. You can also skip the beans entirely if you prefer a lighter salad.
• Fresh herbs: Don’t have fresh mint or parsley? Use what you have – basil, dill, or cilantro all taste great. You can also use 1 teaspoon of dried herbs instead, but add them to the dressing first to let them rehydrate.
• Canola oil: Olive oil, avocado oil, or any neutral vegetable oil will work fine in the dressing.
• Lemon juice: Red wine vinegar or white wine vinegar can replace the lemon juice if needed, though you’ll lose that bright citrus flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not rinsing the cooked pasta with cold water, which stops the cooking process and prevents the noodles from turning mushy and clumping together.

Skipping the 15-minute resting time is another common error – this waiting period lets the pasta absorb the dressing and allows all the flavors to blend together, making a huge difference in taste.

To keep your cucumber from making the salad watery, remove the seeds with a spoon before dicing, and make sure to drain your chickpeas really well and pat them dry with a paper towel.

Finally, add the feta cheese just before serving rather than letting it sit in the dressing too long, as this keeps it from getting too soft and breaking down into the salad.

What to Serve With Cucumber, Feta, and Tomato Pasta Salad?

This pasta salad is pretty filling on its own, but it pairs beautifully with grilled chicken, lamb kebabs, or even some simple grilled shrimp if you want to add protein. It’s also a natural side dish for any summer barbecue – think burgers, hot dogs, or grilled sausages. Since the salad has those fresh Mediterranean flavors, it goes really well with pita bread and hummus on the side, or you could serve it alongside some grilled vegetables like zucchini and bell peppers. For a complete meal, I love pairing it with some warm flatbread or naan that you can use to scoop up any extra feta and chickpeas that fall to the bottom of your bowl.

Storage Instructions

Store: This pasta salad actually gets better after sitting for a few hours as the flavors meld together. Keep it in an airtight container in the fridge for up to 3 days. You might need to give it a good stir and add a splash of lemon juice or oil before serving since pasta tends to soak up the dressing.

Make Ahead: This is a great make-ahead dish for potlucks or meal prep. I like to prepare everything the night before and let it chill overnight. The cucumbers and tomatoes will release some liquid as it sits, so just drain off any excess before serving if needed.

Serve: Pasta salad is best served cold or at room temperature. If you’re taking it to a gathering, pull it from the fridge about 20 minutes before serving to take the chill off. Give it a taste and adjust the seasoning if needed, since cold foods sometimes need a little extra salt or lemon.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1480
• Protein: 44-52 g
• Fat: 42-48 g
• Carbohydrates: 180-200 g

Ingredients

For the salad:

• 14 oz pasta (I always use Barilla rotini for the best texture)
• 6 tomatoes (cut into 1/2-inch cubes)
• 1 cucumber (peeled and sliced into 1/4-inch rounds)
• 14 oz chickpeas
• 1/2 red onion
• 1 cup feta (I prefer President crumbled feta for its tanginess)
• 1 tbsp fresh mint
• 2 tbsp fresh parsley

For the dressing:

• 3 tbsp canola oil
• 2 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1 garlic clove
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Dijon mustard

Step 1: Prepare the Mise en Place and Fresh Components

• 6 tomatoes, cut into 1/2-inch cubes
• 1 cucumber, peeled and sliced into 1/4-inch rounds
• 1 garlic clove, minced
• 1/2 red onion, thinly sliced
• 1 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped

While you’re getting organized, prepare all your fresh ingredients since this is a cold salad and you want everything prepped before assembly.

Cut the tomatoes into 1/2-inch cubes and place in a large bowl.

Peel the cucumber and slice it into 1/4-inch rounds.

Finely mince the garlic clove and thinly slice the red onion.

Roughly chop the fresh mint and parsley, keeping them separate.

This prep work ensures smooth assembly once the pasta is cooked.

Step 2: Cook the Pasta and Chill

• 14 oz pasta

Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente.

Drain the pasta thoroughly, then rinse it under cold running water until completely cooled.

This stops the cooking process and prevents the pasta from becoming mushy in the cold salad.

Set aside to drain well while you build the other components.

Step 3: Build the Dressing and Combine Salad Components

• 1 garlic clove, minced
• 2 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp canola oil
• 1 cucumber, sliced
• 14 oz chickpeas
• 1/2 red onion, sliced
• 6 tomatoes, cubed

In a small jar with a tight-fitting lid, combine the minced garlic, lemon juice, Dijon mustard, oregano, salt, and black pepper.

Add the canola oil and shake vigorously for 30 seconds until the dressing is well emulsified and creamy.

I find freshly squeezed lemon juice makes a noticeable difference in brightness compared to bottled, so it’s worth the extra effort.

Pour about three-quarters of the dressing into the large bowl with the tomatoes, then add the cucumber slices, drained chickpeas, and sliced red onion.

Gently toss to coat everything evenly with the dressing.

Step 4: Assemble and Rest the Salad

• cooled pasta from Step 2
• vegetable and chickpea mixture from Step 3
• 1 cup feta cheese, crumbled
• 1 tbsp fresh mint, chopped
• 2 tbsp fresh parsley, chopped
• remaining dressing from Step 3

Add the cooled pasta from Step 2 to the vegetable mixture and toss gently to combine.

Crumble the feta cheese over the top and sprinkle with the chopped mint and parsley.

Drizzle the remaining dressing over everything and toss gently once more—I prefer President brand feta for its tanginess, which really shines through in this dish.

Let the salad sit at room temperature for 15 minutes before serving, allowing the flavors to meld and the pasta to absorb some of the dressing.

Simple Cucumber Feta and Tomato Pasta Salad

Delicious Simple Cucumber Feta and Tomato Pasta Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings: 8 servings

Calories: 1415

Ingredients Method

Ingredients

  

For the salad::

• 14 oz pasta (I always use Barilla rotini for the best texture)
• 6 tomatoes (cut into 1/2-inch cubes)
• 1 cucumber (peeled and sliced into 1/4-inch rounds)
• 14 oz chickpeas
• 1/2 red onion
• 1 cup feta (I prefer President crumbled feta for its tanginess)
• 1 tbsp fresh mint
• 2 tbsp fresh parsley

For the dressing::

• 3 tbsp canola oil
• 2 tbsp lemon juice (freshly squeezed for brighter flavor)
• 1 garlic clove
• 1 tsp oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp Dijon mustard

Method

 

1. While you're getting organized, prepare all your fresh ingredients since this is a cold salad and you want everything prepped before assembly. Cut the tomatoes into 1/2-inch cubes and place in a large bowl. Peel the cucumber and slice it into 1/4-inch rounds. Finely mince the garlic clove and thinly slice the red onion. Roughly chop the fresh mint and parsley, keeping them separate. This prep work ensures smooth assembly once the pasta is cooked.
2. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain the pasta thoroughly, then rinse it under cold running water until completely cooled. This stops the cooking process and prevents the pasta from becoming mushy in the cold salad. Set aside to drain well while you build the other components.
3. In a small jar with a tight-fitting lid, combine the minced garlic, lemon juice, Dijon mustard, oregano, salt, and black pepper. Add the canola oil and shake vigorously for 30 seconds until the dressing is well emulsified and creamy. I find freshly squeezed lemon juice makes a noticeable difference in brightness compared to bottled, so it's worth the extra effort. Pour about three-quarters of the dressing into the large bowl with the tomatoes, then add the cucumber slices, drained chickpeas, and sliced red onion. Gently toss to coat everything evenly with the dressing.
4. Add the cooled pasta from Step 2 to the vegetable mixture and toss gently to combine. Crumble the feta cheese over the top and sprinkle with the chopped mint and parsley. Drizzle the remaining dressing over everything and toss gently once more—I prefer President brand feta for its tanginess, which really shines through in this dish. Let the salad sit at room temperature for 15 minutes before serving, allowing the flavors to meld and the pasta to absorb some of the dressing.