Pickled Pasta With Cucumbers & Tomatoes

Pickled Pasta With Cucumbers & Tomatoes
I love a beautiful garden, but I mean who doesn’t? Our tomatoes haven’t really started producing yet. A few here and there is all I’ve gotten thus far, but boy do they have some big ones on the vine! What’s your favorite variety of tomatoes? My mother and I’s favorite are Early Girl’s. They’re quick to produce and very meaty, with great flavor. Absolutely delic!! Gurney says they’re ideal for canning, which we do a lot of anyways because usually we plant roughly 25-30 plants! We love our tomatoes that’s for sure!

Even though our toms aren’t full-boar yet, our cucumbers are! We’ve already had to can some pickles because the cukes are coming out our ears! Our favorite variety are Straight Eights. Great for canning; uniform in size and little seeds! Love them!

This Pickled Pasta with Cucumbers and Tomatoes is a great way to use the fresh vegetables from your garden. Not to mention it’d be great for a picnic, family reunion, potluck… The places you can take this dish are endless. The freshness that dish provides is delicious! You really should give it a try! I even throw in some fresh parsley.

I really need to start taking more photos when I cook, but I’m trying. I’m trying. When I’m at my mother’s house she gets mad when I stop in the middle of making something to take pictures. But not too much longer and I will be back to school for my last semester! Super excited!!

Pickled Pasta with Cucumbers & Tomatoes

Serves 8

Quick and easy pasta salad to throw together in a hurry. Use up some of those garden fresh vegetables!


  1. 1 1/2 cups sugar
  2. 1 1/2 cups vinegar
  3. 2 tablespoons French or German mustard (optional)
  4. 1 teaspoon Garlic Powder
  5. 1/2-3/4 teaspoon black pepper
  6. 1 teaspoon salt
  7. 1 tablespoon dried parsley OR 3 tablespoons fresh parsley
  8. 1 medium onion, minced
  9. 1 medium green or red pepper, small diced or minced (which ever you prefer)
  10. 2 cups cucumbers, peeled, small diced
  11. 2 cups tomatoes, medium diced
  12. 16 ounces pasta


  1. In a saucepan, cook pasta according to directions, leaving pasta undercooked (to absorb the juices)
  2. In a container (the one you’re going to keep your pasta in) mix sugar and vinegar until sugar is dissolved
  3. Add seasonings to the vinegar mixture, stir
  4. Add the cooked pasta followed by onion, peppers, cucumbers, tomatoes and parsley, tossing all ingredients together
  5. Adjust seasonings to your taste
  6. Refrigerate


  1. **This pasta is always better the second day as the pasta and vegetables are able to absorb the vinegar and sugar mixture**
  2. **You can wait to add the tomatoes until you serve the pasta if you would, then the tomato juices won’t run all throughout the dish as bad**

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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