Cool cucumber salad, a summer treat

By Kyle Lovern

June 22, 2014

It’s the time of year that we are attending a lot of outdoor functions such as family reunions, church picnics and just cooking out in general. Most of the time we all bring a dish or two containing some of our favorite recipes.

Careful attention has to be paid to the food being kept at the right temperature. I highly recommend using insolated casserole carriers for this.

You can place ice packs in them to keep cold foods cold or hot foods hot. Another idea is to prepared recipes that don’t contain a lot of dairy products or any other foods that are easy to spoil.

One recipe I’ve used is from an old June/July 1997 issue of Taste of Home magazine. (Taste of Home was one of my favorite cooking magazines. I have used several of their recipes and don’t ever remember being disappointed.)

This recipe for Cool Cucumber Pasta Salad is easy and doesn’t call for mayonnaise like most pasta or potato salads do. It’s got a sweet and sour sort of dressing that is really good and goes well with grilled foods. I’ve used this recipe for church picnics and our annual family reunions and I have been pleased with the results. I hope you enjoy it, too.

Until next time,


Cool Cucumber Pasta Salad


8 ounces uncooked penne pasta

1 tablespoon canola oil

2 medium cucumbers, thinly sliced

1 medium onion, thinly sliced

1 1/2 cups sugar

1 cup water

3/4 cup vinegar

1 Tbsp. prepared mustard

1Tbsp. parsley flakes

1 tsp. salt

1 tsp. pepper

1/2 tsp. garlic salt


1. Cook pasta according to package directions; drain and rinse in cold water. Place pasta in a large bowl; stir in the oil, cucumbers and onion.

2. In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Cover and chill for 4 hours, stirring occasionally. Serve with a slotted spoon. Refrigerate leftovers.Yield: 8-10 servings.