RECIPE: Smashed Cucumber Pasta Salad
This pasta salad recipe from Stephanie and Mike Le of "i am a food blog" adds a fun (and delicious!) twist to a warm-weather staple. Image: Mike Le
This smashed cucumber pasta salad recipe is courtesy of Stephanie and Mike Le of i am a food blog and authors of That Noodle Life: Soulful, Savory, Spicy, Slurpy (Workman Publishing, 2021). Enjoy!

Smashed Cucumber Pasta Salad
Ingredients
- Salt
- 12 ounces radiatore or other short pasta
- ⅔ cup rice vinegar
- ¼ cup neutral oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 4 cloves garlic peeled and pressed or minced
- Freshly ground black pepper
- 1 bulb fennel trimmed and thinly sliced, fronds reserved
- 2 thin-skinned seedless cucumbers (such as English) smashed into chunks with a rolling pin or wine bottle
- 2 cups chopped fresh cilantro
Toppings
- Toasted sesame seeds
- Crispy fried onions
- Chopped fresh cilantro
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the radiatore and cook according to the package directions until it is al dente. Drain well.
- Meanwhile, whisk together the rice vinegar, oils, soy sauce, sugar, garlic, 1 teaspoon of salt, and ½ teaspoon of pepper to make a dressing.
- Transfer the radiatore to a large bowl and add the fennel and fennel fronds, cucumbers, and cilantro. Add the dressing to taste and toss to mix. Season with salt and pepper to taste. Serve at room temperature or chilled.
Notes
Nutrition
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Brianna Goebel
Brianna is StyleBlueprint’s Associate Editor and Sponsored Content Manager. She is an avid fan of iced coffee and spends her free time reading romance novels.