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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that one summer where everything just felt…right? Long evenings, fireflies, and the aroma of simple, delicious food filling the air. This pasta dish tries to bottle that feeling. Seriously, it's not just food; it's a memory waiting to happen. My Aunt Maria made this, only difference is that she added basil and anchovies. I like mine without anchovies though.
This recipe is all about ease and freshness. Ripe tomatoes, crisp cucumbers, and a zingy dressing come together in perfect harmony. The pasta acts as a comforting base, while the toasted breadcrumbs add an irresistible crunch. It’s a symphony of textures and tastes that will leave you feeling satisfied and refreshed. Trust me, you'll feel good after eating this dish, like your body is thanking you. It’s summer on a plate!
Required Equipments
- Large pot
- Colander
- Cutting board
- Knife
- Small bowl
- Whisk
- Skillet
- Large bowl
Tomato Cucumber Crisp Summer Pasta: Frequently Asked Questions
Tomato Cucumber Crisp Summer Pasta
This Tomato Cucumber Crisp Summer Pasta recipe combines fresh, vibrant flavors with a satisfying crunch. It's a light and refreshing dish perfect for hot summer days, easy to prepare and bursting with seasonal goodness.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 12 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add your favorite pasta (penne, rotini, or fusilli work great) and cook according to package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. This step is crucial for maintaining a refreshing texture. Make sure not to over cook the pasta.
- Prepare the vegetables: While the pasta is cooking, dice the tomatoes and cucumbers into bite-sized pieces. You can also add some red onion for a bit of a kick. I find that Roma tomatoes and English cucumbers work best for this recipe. Make sure you remove the seeds from the cucumber if you don't like them. It’s importaint!
- Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, pepper, and a pinch of red pepper flakes (if you like a little heat). Adjust the seasonings to your taste. Don't be afraid to experiment with different herbs and spices to create a dressing that you love. Or balsamic vinegar.
- Toast the breadcrumbs: In a skillet over medium heat, melt butter or olive oil. Add breadcrumbs and toast until golden brown and crispy, stirring frequently to prevent burning. Season with salt, pepper, and a sprinkle of garlic powder. I like to use panko breadcrumbs for extra crunch, but any type of breadcrumb will work. For a gluten-free option, use gluten-free breadcrumbs.
- Combine everything: In a large bowl, combine the cooked pasta, diced tomatoes, diced cucumbers, and toasted breadcrumbs. Pour the dressing over the pasta mixture and toss gently to coat everything evenly. Be careful not to over-mix, as this can cause the tomatoes and cucumbers to become mushy.
- Chill and serve: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld together. Before serving, give it another gentle toss and garnish with fresh basil or parsley, if desired. Serve cold and enjoy! What does this mean for you?
📝 Notes
- For a gluten-free version, use gluten-free pasta and breadcrumbs.
- Add grilled chicken or shrimp for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
🍎 Nutrition
Calories: 450 kcal
Protein: 15 g
Fat: 18 g
Carbohydrates: 60 g
Fiber: 5 g
Calcium: 50 mg
