My mom was a wonderful cook who favored simple, old-fashioned methods — and those timeless techniques still produce the best results. This is a recipe I copied from her back in the 1980s as I built my own recipe box. I would ask Mom which dishes she loved, then transcribe them onto my cards. Mom’s Cucumber Noodle Salad brings back so many happy memories, and I’m pleased to share it with you.
Making a Pretty Salad
The contrast of textures makes Mom’s Cucumber Noodle Salad so appealing. The pasta cooked al dente is soft and smooth, cucumber adds a light crunch, hard-cooked egg yolks bring creaminess, and celery contributes a crisp, bright green bite. I like to cut the cucumber and celery roughly the same size as the pasta so the salad looks uniform when served.
Having Fun While You Make It
If I’m making the salad just for myself, I follow the approach Mom and I used to take: we’d toss everything in and save the hard-boiled eggs last. Rather than dicing them perfectly, we’d each take an egg and squeeze it over the bowl, letting the yolk and white break apart. We’d laugh as it squished between our fingers — good times and a little kitchen mischief.
For the pasta, I prefer a short tubular shape like salad macaroni — that’s what Mom always used. Small shells would also work nicely if you prefer. This salad is easy to scale up for a crowd, perfect for potlucks, and pairs well with many main dishes.
Serve it alongside a ham sandwich, baked chicken, or grilled shrimp and vegetables for a satisfying meal. The salad’s cool, refreshing flavors and simple ingredients make it a versatile side for summer dinners.
I hope you try this recipe and enjoy it as much as I do. And if you’re feeling playful, just once when no one’s looking, try squeezing the eggs into the salad — it might make them taste even better.
Mom’s Cucumber Noodle Salad
Ingredients
- 8 oz salad macaroni pasta, cooked
- 4 hard boiled eggs, peeled and diced
- 2/3 cup cucumber, diced (about 1/2 a cucumber)
- 2/3 cup celery, diced (about 2 stalks)
- 3/4 – 1 cup Best Foods Light Mayo
- onion salt and pepper to taste
Instructions
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Cook the pasta according to package directions. Once cooked, rinse with cold water and transfer to a medium bowl.
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While the pasta cooks, hard-boil the eggs. Place cold eggs in a pot, add a pinch of salt and enough cold water to cover. Bring to a boil over high heat. When boiling, reduce heat to medium and simmer for 9 minutes.
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Dice the cucumber and celery to pieces roughly the size of the pasta for a balanced texture and appearance.
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When the eggs are done, drain the hot water and cool the eggs under cold running water or in an ice bath. Once cool, peel and dice the eggs to match the pasta size.
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Add the eggs, cucumbers, celery, and mayonnaise to the pasta. Stir gently to combine, and season with onion salt and pepper to taste. Serve chilled or at room temperature. Enjoy!
Nutrition
Here are some nicely sized photos you can save or pin for reference.
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