Healthy Cucumber Pasta Salad 

Here's a refreshing and easy to make Healthy Cucumber Pasta Salad that's perfect for summer gatherings or meal prep. This dish combines crisp cucumbers, tender pasta, and a creamy dressing, offering a light yet satisfying option for those seeking a healthier twist on traditional pasta salads.

Full Recipe:

Ingredients

• 8 oz (about 2 cups) medium pasta (penne, fusilli, or rotini)

• 1 tablespoon olive oil

• 2 medium cucumbers, thinly sliced (English or Persian recommended)

• 1 medium red onion, thinly sliced

• 1 cup sugar (or half Splenda for a healthier option)

• 1 cup water

• ¾ cup white vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon dried parsley (or 3 tablespoons fresh, chopped)

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1–2 cloves garlic, pressed

 Directions

1. Cook the Pasta: Boil water in a large pot and cook the pasta according to package directions until al dente. Drain and rinse with cold water to cool.

2. Prepare the Vegetables: Peel stripes on the cucumbers (optional for aesthetics), then slice them thinly. Peel and slice the red onion into thin rings.

3. Combine Pasta and Vegetables: In a large bowl, toss the cooled pasta with the sliced cucumbers and onions. Drizzle with olive oil and mix well.

4. Make the Dressing: In a separate bowl, whisk together sugar, water, white vinegar, Dijon mustard, parsley, salt, pepper, and pressed garlic until well blended.

5. Dress the Salad: Pour the dressing over the pasta and vegetable mixture. Toss to ensure everything is evenly coated.

6. Chill and Serve: Cover the salad and refrigerate for at least 3–4 hours, preferably overnight. Stir occasionally to redistribute the dressing.

 Nutritional Information (per serving)

• Calories: 236 kcal

• Carbohydrates: 49 g

• Protein: 4 g

• Fat: 2 g

• Saturated Fat: 1 g

• Polyunsaturated Fat: 1 g

• Monounsaturated Fat: 1 g

• Sodium: 319 mg

• Potassium: 167 mg

• Fiber: 2 g

• Sugar: 27 g

• Vitamin A: 44 IU

• Vitamin C: 3 mg

• Calcium: 25 mg

• Iron: 1 mg