Cool Cucumber Pasta Salad

Deb Crane

By
@songchef

Ive adapted this recipe that originally came from Taste Of Home. I found that when the cucumber crop comes to fruition, you just cant use them fast enough! So, I tweaked the recipe to freeze the cucumber part and be able to make this pasta salad when ever you like! It is so good and very easy to transport to gatherings without the worry of spoilage.


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Comments:

Serves:

8-10

Method:

Refrigerate/Freeze

Ingredients

8 oz
tube pasta (or bow ties or what ever you like)
1 Tbsp
vegetable oil
2
medium cucumbers very thinly sliced
1
medium sweet onion very thinly sliced (vadalia works great)
1 1/2 c
sugar
1 c
water
3/4 c
apple cider vinegar
1 Tbsp
yellow mustard
1 Tbsp
dried parsley
1 tsp
salt and pepper
1/2 tsp
garlic powder

Directions Step-By-Step

1
TO MAKE THIS TO EAT RIGHT AWAY:
Cook the pasta al dente. Drain and rinse in cold water. Place in large bowl: stir in oil,cucumbers and onion.
2
Combine remaining ingredients; pour over salad and toss. Cover and chill for at least 3-4 hours.
3
TO MAKE THIS TO FREEZE AND ASSEMBLE LATER: Here is what I changed from about recipe so that you can freeze the cucumber part and add the rest of ingredients later:
I combine the cucumbers,onion,sugar and vinegar. (leave out the water if freezing)
Then you simply take this mixture out of the freezer,Do not drain the frozen cucumber mixture. let it thaw, and add the rest of ingredients.
4
Very refreshing and different! If you freeze it, you can have the taste of summer any time you wish! When I do make it and not freeze it, I do not add as much water as listed. I find that the cucumbers have plenty of water after sitting in fridge for 4 hours. Add water to suit your taste if you make it to eat right away.If I froze it, I dont add the water at all.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Let's Have A Picnic