Chilled Cucumber and Cherry Tomato Pasta Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant summer salad featuring al dente pasta, crisp cucumbers, and sweet cherry tomatoes tossed in a bright lemon vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs penne pasta, cucumber, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz penne pasta
• 1 medium cucumber
• 1 cup cherry tomatoes
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 clove garlic
• 1 tbsp fresh dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 8-10 minutes until al dente, then drain and rinse under cold water to stop cooking; set aside.
2. Step 2: In a small bowl, whisk together 1/4 cup lemon juice, 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1 tbsp fresh dill, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette.
3. Step 3: In a large bowl, combine the drained pasta, 1 diced cucumber (peeled and cut into 1/2-inch cubes), and 1 cup halved cherry tomatoes. Pour the vinaigrette over the mixture and toss gently until all ingredients are coated.