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I personally use and love these products in my kitchen. I only recommend what I trust!
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Picture this: sun-kissed skin, the gentle sound of ukulele music in the background, and a bowl of vibrant salad bursting with island flavors. That's precisely what this Hawaiian Watermelon Cucumber Pasta Salad delivers – a taste of Aloha in every bite. One time I went hiking and it was so hot that my head almost exploded! I was super thirsty and could have really used a salad like this, instead of a dry granola bar and an empty bottle. Can you relate?
This isn't just another pasta salad recipe; it's an experience. The sweetness of watermelon perfectly complements the cool, crispness of cucumber, while the pasta adds a comforting heartiness. What truly sets it apart is the light, tangy dressing that ties all the flavors together in harmonious union. This dressing is seriously the best, sometimes I make extra just to dip bread in. You should try it! Seriously!
And listen, don't be intimdated. This dish is surprisingly easy to make, requires minimal cooking (pasta, basically), and is a guaranteed crowd-pleaser. I made it last week when my family came over and let me tell you that nobody ate anything else, because it's just that good. Whether you're planning a backyard BBQ, a potluck gathering, or simply craving a light and refreshing meal, this salad is your answer. I promise!
Required Equipments
- Large pot
- Colander
- Cutting board
- Knife
- Large mixing bowl
- Small bowl
- Whisk
Hawaiian Watermelon Cucumber Pasta Salad: Frequently Asked Questions
Hawaiian Watermelon Cucumber Pasta Salad
Escape to paradise with this refreshing Hawaiian Watermelon Cucumber Pasta Salad. A sweet, savory, and incredibly hydrating dish perfect for summer potlucks and beach picnics!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, cook the pasta according to package directions. I'm using rotini because those little spirals are amazing at catching all of that good dressing, but feel free to use your favorite pasta. When it's done, rinse it with cold water and let it drain, so it doesn't get all sticky and gross. Pro-tip: Don't overcook it! You want it al dente.
- While the pasta is cooking, prepare the watermelon and cucumber. Cut the watermelon into bite-sized cubes, removing any seeds, unless you like them, then do you. Peel the cucumber (or not, if you like the peel) and dice it into similar-sized pieces. This makes a salad you want to photograph. We eat with our eyes first, remember?
- In a large bowl, combine the cooked pasta, watermelon, and cucumber. You can also add some thinly sliced red onion for a bit of a kick, or even some crumbled feta cheese for a salty contrast. But that's just a suggestion, you do you!
- Now, let's make the dressing! In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup for a vegan option), a pinch of salt, and some freshly ground black pepper. Taste and adjust the seasonings as needed. Are you ready for the best dressing you've ever had?
- Pour the dressing over the pasta, watermelon, and cucumber mixture. Gently toss everything together to ensure that the salad is evenly coated. Be careful not to overmix, as the watermelon can get a bit mushy. And nobody wants mushy watermelon!
- Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. This also gives the salad a chance to chill, making it even more refreshing. I like to let it sit in the fridge for a couple of hours!
- Just before serving, garnish with some fresh mint or basil leaves for a pop of color and aroma. This is optional, but it really does elevate the presentation and adds a fresh, herbaceous note to the salad.
- Give the salad one last gentle toss and serve chilled. Prepare for the compliments to roll in. You will be a star, I promise! If you have left overs, it should be stored in the fridge for a maximum of three days. I doubt there will be any left over, though!
📝 Notes
- For a vegan option, use maple syrup instead of honey.
- Add a pinch of red pepper flakes to the dressing for a spicy kick.
- Feel free to experiment with other ingredients like avocado, bell peppers, or grilled chicken.
🍎 Nutrition
Calories: 320 kcal
Protein: 8 g
Fat: 14 g
Carbohydrates: 45 g
Fiber: 3 g
Calcium: 50 mg
