Cucumber Pasta Salad

Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people


  • 12 oz golden egg bonnetti pasta
  • 1 English cucumber halved and thinly sliced
  • 1 cup grape tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 3/4 cup mayonnaise
  • 1 1/2 tsp white sugar
  • 3 tbsp white vinegar
  • 2 tsp oregano dry or fresh
  • salt and pepper to taste
  • 1/4 cup chopped fresh dill optional or instead of oregano


  • Cook pasta according to package directions. Rinse with cold water. Drain completely and transfer to a large bowl. Stir in cucumber, red onion, tomatoes and oregano (or dill).
  • In a small bowl, whisk mayonnaise, sugar, vinegar, salt and pepper. Mix it with the pasta mixture to coat thoroughly. Taste and adjust seasoning as necessary.
  • Refrigerate for 30 minutes or more before serving.
  • Enjoy!

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