Ingredients
Scale
- 1 large English cucumber
- 3 large Roma tomatoes
- 2 cups fully cooked macaroni pasta (1 cup uncooked)
- ½ medium red onion, thinly sliced
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1–2 teaspoons granulated sugar
- 1 tablespoon fresh basil or 1 teaspoon dried basil (optional)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Peel some cucumber skin, leaving a few strips. Slice cucumber into half moons. Sprinkle with salt and drain.
- Slice tomatoes, sprinkle with salt, and drain.
- Mix olive oil, red wine vinegar, sugar, and basil in a jar. Shake well and season with salt and pepper.
- Combine cucumbers, tomatoes, pasta, and red onion in a bowl.
- Pour dressing over salad and toss gently.
- Chill for 2-3 hours before serving. Toss again before serving.
Notes
- Store in the fridge for up to 3 days.
- Do not rinse pasta after cooking.
- Draining salted cucumbers and tomatoes prevents a watery salad.
- Can be made ahead of time for convenience.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg