Cucumber and Penne Pasta Salad

To me, this is a perfect summertime picnic salad.  I’ve taken it to our block party before and it got rave reviews.  It has a surprisingly sweet and tart dressing that is very different, but perfect nonetheless.


Cucumber and Penne Pasta Salad

{Source:  my Mom}

Serves a crowd!


1 pound penne pasta

2 large cucumbers, thinly sliced

1 large onion, sliced

1 medium green bell pepper, thinly sliced – optional

1 can black olives, sliced – optional

1-1/2 cups sugar

3/4 cup plain white vinegar

1/4 cup oil

1 Tbsp dry mustard

1 Tbsp dried parsley

1 tsp salt

1 tsp ground black pepper

1/2 tsp garlic powder


Cook pasta in boiling salted water until al dente.  Drain and rinse with cold water.

Meanwhile, slice veggies and place in large bowl.

Make the dressing by putting the sugar, vinegar, oil and seasonings into a large bowl.  Whisk until sugar is dissolved.  {Or place dressing ingredients in a large jar with a lid and shake to combine.}

Add cooked and cooled pasta to bowl of veggies and pour on dressing.  Stir to combine.  Refrigerate at least 2 hours before serving.  It may seem like a lot of dressing, but a lot of it will be absorbed by the pasta, stir well to coat before serving.

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