If you love fresh, crunchy textures paired with a creamy, tangy dressing, you are going to adore this Cucumber Cauliflower Pasta Salad Recipe. It’s a vibrant bowl of ditalini pasta, sweet corn, crisp cucumber, and finely chopped cauliflower tossed together with tender, golden egg “pancake” strips. This salad strikes the perfect balance between light and satisfying, making it a fantastic dish for hot summer days, potlucks, or just a simple, colorful meal any time you want something refreshing but filling. Once you make this salad, it’s likely to become one of your favorite go-to dishes for its lively flavors and delightful mix of textures!
Ingredients You’ll Need
This Cucumber Cauliflower Pasta Salad Recipe keeps things both simple and flavorful by using fresh, straightforward ingredients that bring their own magic to the bowl. Each component has a purpose, from lending creaminess to providing crunch, ensuring that every bite is a pleasure.
- 5 eggs: These become a savory, golden egg pancake that adds protein and a lovely texture contrast.
- 1 English cucumber: Crisp and hydrating, it adds refreshing crunch and bright green color.
- 1/2 lb ditalini pasta: The petite tubes hold the dressing perfectly and make the salad satisfying.
- 2 cans of corn (drained): Adds a sweet pop and a sunny yellow hue.
- 1/2 head cauliflower (finely chopped): Provides gentle crunch and nutrition without overpowering the flavors.
- 1/2 to 3/4 cup mayo plus more to taste: The creamy base that brings all the ingredients together with richness.
- Salt and pepper: Essential for seasoning and enhancing every flavor in the salad.
How to Make Cucumber Cauliflower Pasta Salad Recipe
Step 1: Make the Egg Pancake
Start by beating 5 eggs with a pinch of salt and pepper to season. Heat a large non-stick pan over medium heat and melt 1 tablespoon of butter. Pour in the eggs and gently move them around with a spatula so they cook evenly without scrambling. Your goal is to create a large, golden pancake rather than scrambled eggs. Once the bottom is golden brown, carefully flip the pancake, flipping a few more times until all sides are evenly golden and cooked through. This step builds a unique element of texture and protein in the salad.
Step 2: Dice the Egg Pancake
Remove the cooked egg pancake and let it cool slightly before cutting. Then, dice it into bite-sized cubes by first slicing it vertically into strips, then cutting those strips horizontally. This makes the egg pancake easy to mix throughout the salad and ensures each forkful gets a delicious hit of tender egg.
Step 3: Cook and Drain the Pasta
Bring a pot of salted water to a boil and cook 1/2 pound of ditalini pasta according to the package instructions, usually around 11 minutes. Once cooked perfectly al dente, drain and rinse with cold water to stop the cooking process and cool the pasta. Drain thoroughly to avoid watering down the salad. Then, add the pasta to your mixing bowl with the chopped egg pancake, setting the base for the salad.
Step 4: Prepare and Add the Vegetables
Dice the English cucumber into small cubes to match the pasta size. Drain the canned corn thoroughly to avoid extra moisture. Finely chop half a head of cauliflower, evenly sized with the other ingredients. Add all these fresh veggies to the mixing bowl with your pasta and egg. This medley brings crunch, sweetness, and freshness, perfectly balancing the creamy dressing.
Step 5: Mix with Mayonnaise and Season
Start by adding about one-third cup of mayo to the bowl, stirring well to combine. Taste and adjust by adding more mayo if you want it creamier. Season generously with salt and pepper to ensure every element shines. Mixing gently but thoroughly ensures each bite is flavorful and well-coated with the dressing.
How to Serve Cucumber Cauliflower Pasta Salad Recipe
Garnishes
For a little extra flair and a hint of herbaceousness, sprinkle freshly chopped dill or parsley on top just before serving. A dash of paprika or a few lemon zest shavings can also elevate the flavors and presentation beautifully.
Side Dishes
This salad stands well on its own but pairs wonderfully with grilled chicken, seared fish, or even as a companion to a hearty sandwich. It’s a refreshing side that complements any protein or can enhance a vegetarian meal.
Creative Ways to Present
Consider serving this salad in colorful glass bowls or mason jars for a picnic or potluck vibe. Layering it with a little extra garnish on top makes it look as good as it tastes. You can also stuff it inside hollowed-out tomatoes or bell peppers for a charming individual serving.
Make Ahead and Storage
Storing Leftovers
Leftover Cucumber Cauliflower Pasta Salad Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors meld beautifully over time, making it even tastier the next day, though the cauliflower keeps its crunch!
Freezing
This salad is best enjoyed fresh or chilled rather than frozen. Freezing can alter the texture of the mayo and vegetables, so it’s not recommended for maintaining the salad’s ideal consistency.
Reheating
Since this is a cold pasta salad, reheating is not necessary. Simply give it a stir and serve chilled for the freshest, crunchiest experience.
FAQs
Can I use a different type of pasta?
Absolutely! While ditalini is perfect for this salad because of its shape and size, small pasta like elbow macaroni or small shells works just as well.
Is there a substitute for mayonnaise?
You can try Greek yogurt or a vegan mayo to lighten the dish or accommodate dietary preferences. Both alternatives provide creaminess but with a different flavor profile.
How finely should I chop the cauliflower?
Finely chopping the cauliflower helps it blend nicely with the other ingredients without overpowering the texture but still adds a pleasant crunch.
Can I prepare this salad in advance?
Yes! It maintains its freshness well if refrigerated soon after mixing. Just give it a gentle stir before serving to redistribute the dressing.
Is this salad gluten-free?
To make this gluten-free, simply swap out the ditalini pasta for a gluten-free alternative. All other ingredients are naturally gluten-free.
Final Thoughts
There’s something truly joyful about a salad that brings together such a delightful harmony of flavors and textures, and this Cucumber Cauliflower Pasta Salad Recipe nails it every time. Whether you’re looking for an easy lunch, a party side, or a summer staple, this dish is a cheerful, fresh crowd-pleaser. Give it a try and watch it quickly find its way into your recipe rotation as a beloved classic!
Print
Cucumber Cauliflower Pasta Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 to 8 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
Description
This refreshing Cucumber Cauliflower Pasta Salad is a vibrant mix of sautéed egg pancake pieces, ditalini pasta, crunchy cauliflower, crisp cucumber, and sweet corn all tossed together in a creamy mayonnaise dressing. Perfect for light lunches, potlucks, or picnics, it combines a variety of fresh textures and flavors in every bite.
Ingredients
Egg Pancake
- 5 eggs
- 1 Tbsp butter
- Salt and pepper, to taste
Pasta Salad
- 1/2 lb ditalini pasta
- 1 tsp salt (for pasta water)
- 1 English cucumber, diced
- 2 cans of corn, drained
- 1/2 head cauliflower, finely chopped
- 1/3 cup mayonnaise, plus more to taste
- Salt and pepper, to taste
Instructions
- Make the egg pancake: Beat the 5 eggs together and lightly season with salt and pepper. Heat a large non-stick pan over medium heat and melt 1 tablespoon of butter. Pour the eggs into the pan and sauté gently, moving the mixture around with a spatula to cook evenly. Be careful not to scramble; you want a solid pancake. When the bottom is golden brown, carefully flip the pancake. Continue flipping a couple of times until all sides are golden brown and the pancake is fully cooked.
- Dice the egg pancake: Remove the cooked egg pancake from the pan and place it on a cutting board. Cut vertically into strips and then horizontally to create small diced pieces. Transfer the diced egg pancake to a large mixing bowl.
- Cook the pasta: Bring a large pot of salted water to a boil with 1 teaspoon salt. Add 1/2 pound ditalini pasta and cook according to package instructions, about 11 minutes, until al dente. Drain the pasta and rinse under cold water to stop cooking. Drain well and add the pasta to the bowl with the diced egg.
- Add vegetables: Dice the English cucumber and finely chop the cauliflower. Drain the cans of corn thoroughly. Add the cucumber, cauliflower, and corn to the mixing bowl with the pasta and egg. Mix all the ingredients together thoroughly.
- Toss with dressing: Add 1/3 cup mayonnaise to the bowl and stir well to combine all ingredients. Taste and add more mayonnaise, salt, and pepper if needed to reach desired creaminess and seasoning.
Notes
- Ensure the egg pancake stays intact by cooking gently and flipping carefully to avoid breaking.
- Rinsing the pasta with cold water stops the cooking process and cools it quickly for the salad.
- Adjust the amount of mayonnaise to your preferred level of creaminess.
- This salad is best served chilled; refrigerate for at least 30 minutes before serving for flavors to meld.
- You can substitute mayo with Greek yogurt for a lighter option if desired.
