This sweet yet savory pasta salad calls for rotini noodles, fresh vegetables and a sweet cucumber vinaigrette.

Yield: 6 servings

Difficulty Rating: Easy

Nutritional Highlights: Cucumbers are a great source of potassium, which can help reduce blood pressure and heart rate.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • ½ pound rotini pasta noodles, cooked (½ pound equals 2 heaping cups uncooked)
  • ½ cup tomatoes, diced
  • ½ cup green pepper, diced
  • ½ cup celery, diced
  • ½ cup broccoli florets
  • ½ cup cauliflower florets
  • ½ cup frozen peas, thawed


  • ½ cup onion, finely chopped
  • ½ cup cucumber, finely chopped
  • ¾ cup sugar
  • ½ cup white vinegar
  • ½ cup oil
  • 1 teaspoon yellow mustard
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder

Tips & Notes

Omit or add any vegetables to flavor the pasta salad to your liking.  To cut calories, use less sugar in the dressing.

Check out these similar recipes:
Oven-Roasted Broccoli and Cauliflower
Herb Pasta Primavera
Mediterranean Pasta Salad



  1. Cook rotini until al dente, and rinse.
  2. Combine chopped onion and cucumber in a bowl. Add cooked pasta. Combine remainder of dressing ingredients. Heat until sugar is dissolved. Pour over pasta, and refrigerate overnight.
  3. The next morning, add all of the vegetables. Add more of each fresh vegetable if desired. Combine with pasta and dressing. Refrigerate until ready to serve.
Recipe From: Farm Flavor -

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  1. andi says:

    This looks delish, I am going to print off the recipe. Thank you Andi

  2. Carla says:

    Looks great – I have never made a cuke dressing before – – but, now – I have to try it!! Found you on the Kings Court this morning! :)
    BTW – I pinned this!! yay! …just so I don’t forget where I saw it! :)

  3. Millie says:

    This just looks so colorful and delish! I must try it sometime. Do you know if it has been tested on children? My grandkids can be picky eaters.