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Garden Pasta Salad colorful rotini pasta with diced tomatoes and cucumbers served in a large white bowl

Garden Pasta Salad

This garden pasta salad is easy to make and comes together quickly. It's a cold pasta salad that's made with rotini, tomatoes, cucumbers and a light homemade oil and vinegar dressing.
Course Side Dish
Cuisine American
Keyword cold pasta salad
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 306kcal
Author Elizabeth


  • 12 ounces Tricolor Rotini Pasta cooked to package directions for al-dente
  • ½ teaspoon Salt or to taste, plus 1 tablespoon for the pasta water (we use kosher salt)
  • ¼ cup Extra Virgin Olive Oil
  • 2 tablespoon Red Wine Vinegar
  • 1 Garlic Clove grated or minced finely
  • ¼ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper or to taste
  • 2 Large Tomatoes seeded and diced
  • 1 Cucumber peeled, seeded, quartered and cut into slices


  • Cook the tricolor rotini pasta to package directions for al-dente, remember to salt the water. When the pasta is done, drain and allow it to cool.
  • Cut the cucumber and the tomatoes into bite sized pieces. Refrigerate until ready to use.
  • Make the dressing - In a small jar, or a container with a tight fitting lid, add the extra virgin olive oil, red wine vinegar, grated garlic, dried oregano salt and black pepper. Cover the container and shake vigorously to mix.
  • Make the garden pasta salad - In a large bowl combine the pasta, tomatoes, cucumbers, and the dressing. Toss the pasta salad gently to combine the ingredients well.
  • Try the garden pasta salad, and add salt to taste, only if needed.
  • Refrigerate the pasta salad until ready to serve.


If you’re using a hothouse (or English) cucumber, peeling and seeding is not necessary. If using a garden cucumber, then you may want to remove most, or all of the peel. Also, slice the cucumber in half and gently remove the seeds with a spoon. Here, we use a hothouse cucumber so we left the peel mostly intact; we added a little interest by scoring it with a lemon zester (a fork, will work too).


Calories: 306kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 166mg | Potassium: 291mg | Fiber: 2g | Sugar: 3g | Vitamin A: 375IU | Vitamin C: 7.3mg | Calcium: 26mg | Iron: 1.1mg