Cool Cucumber Pasta

This chilled pasta salad skips the mayo entirely and goes with a sweet-tart vinegar dressing instead. Tube pasta, thin-sliced cucumbers, and onion rings get tossed in a sugar-vinegar mixture that tastes like a cross between a pickle brine and a sweet vinaigrette.

The sweet-to-vinegar ratio here is bold, so the dressing has a pronounced sweetness balanced by sharp acidity. As the salad chills, the cucumbers and onions absorb that dressing and soften slightly, turning almost pickle-like. The longer it sits, the more the flavors develop.

Prepared mustard and parsley add savory depth and a bit of herbal green to keep things from being one-note sweet. This is a side dish made for summer cookouts, potlucks, and any occasion where you need something that travels well without refrigeration anxiety.

Chef Tips

• Rinse the cooked pasta in cold water to stop the cooking and wash off excess starch so it doesn’t clump
• Toss the pasta with oil immediately after draining so the pieces stay separate
• Slice cucumbers and onions uniformly thin so they absorb the dressing evenly
• Make this a day ahead; the flavor improves overnight as everything marinates in the fridge

Variations

• Add diced bell pepper or halved cherry tomatoes for color and extra crunch
• Use rice vinegar for a mellower, less sharp dressing
• Toss in fresh dill instead of dried parsley for a more summery herb flavor