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Cucumber Cauliflower and Pasta Salad

Cauliflower Pasta Salad in a bowl

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My sister, Anna, regularly brings this Cucumber Cauliflower Pasta Salad to family gatherings and I’m glad she does! This is one of my favorite salads.

In a buffet line – I heap this onto my plate without hesitation and it’s usually the first item I hit for seconds. It’s definitely a WINNER! Thanks Anna for teaching me to make this and I hope you keep up the tradition of bringing this to our family dinners.

Ingredients for Cauliflower Pasta Salad:

5 eggs
1 English cucumber
1/2 lb ditalini pasta
2 cans of corn, drained
1/2 head cauliflower, finely chopped
1/2 to 3/4 cup mayo plus more to taste
Salt and pepper, sprinkled to taste

How to Make Anna’s Cauliflower Pasta Salad:

1. Beat 5 eggs together, lightly salt and pepper. Heat a large, non-stick pan over medium heat. Melt 1 Tbsp butter. Add egg and saute, shifting it around with a spatula so the raw egg cooks better.
Don’t scramble the eggs, you want a giant pancake. Once its golden brown on the bottom, flip the pancake. Flip a couple times until the egg pancake is golden brown on each side.
Cucumber Cauliflower and Pasta Salad-1
2. Dice the egg pancake by cutting it into strips vertically and then cutting into strips again horizontally. Place in a large mixing bowl.
Cucumber Cauliflower and Pasta Salad-2
3. Cook 1/2 lb ditalini with 1 tsp salt. Cook according to the package directions (about 11 minutes). Rinse with cold water, drain well and add to the mixing bowl.
4. Dice 1 english cucumber and add to the bowl. Drain corn well and add to the bowl. Dice the half head of cauliflower and add to the bowl. Mix all of the ingredients together.
Cucumber Cauliflower and Pasta Salad-3
5. Add 1/3 cup mayo to the bowl and stir well. Add more mayo, salt and pepper to taste and enjoy!
Cucumber Cauliflower and Pasta Salad-

Anna's Cucumber Cauliflower and Pasta Salad

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Servings: 6 -8

Ingredients

  • 5 eggs
  • 1 English cucumber
  • 1/2 lb ditalini pasta
  • 2 cans of corn drained
  • 1/2 head cauliflower finely chopped
  • 1/2 to 3/4 cup mayo plus more to taste
  • Salt and pepper sprinkled to taste

Instructions

  1. Beat 5 eggs together, lightly salt and pepper. Heat a large, non-stick pan over medium heat. Melt 1 Tbsp butter. Add egg and saute, shifting it around with a spatula so the raw egg cooks better. Don't scramble the eggs, you want a giant pancake. Once its golden brown on the bottom, flip the pancake. Flip a couple times until the egg pancake is golden brown on each side.
  2. Dice the egg pancake by cutting it into strips vertically and then cutting into strips again horizontally. Place in a large mixing bowl.
  3. Cook 1/2 lb ditalini with 1 tsp salt. Cook according to the package directions (about 11 minutes). Rinse with cold water, drain well and add to the mixing bowl.
  4. Dice 1 english cucumber and add to the bowl. Drain corn well and add to the bowl. Dice the half head of cauliflower and add to the bowl. Mix all of the ingredients together.
  5. Add 1/3 cup mayo to the bowl and stir well. Add more mayo, salt and pepper to taste

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Natalie
    May 9, 2017

    This salad is awesome! I made this I’m the morning and it was great for dinner! A bowl of this salad is like a whole meal. And it’s very light. My family loved it. Natasha, thank you for the amazing recipes you post! I use your recipes 80% of the time in making my food! Reply

    • Natasha's Kitchen
      May 9, 2017

      That’s fantastic Natalie! I’m happy to hear your family enjoys it as much as mine does! Thanks for following and sharing such wonderful comments! 😀 Reply

  • marina
    September 12, 2015

    Loved this salad! The perfect side for some grilled chicken. Thanks Reply

    • Natasha
      natashaskitchen
      September 12, 2015

      Marina, thank you for the great review and you are welcome :). Reply

  • wendy
    June 8, 2015

    hi,
    this recipe looks awesome and so u itnique!
    I definately want to try it.
    I have a question regarding the picture after direction #6 “add the cauliflower” the picture looks like there is shreadded cheese or possibly chopped spaghetti in the bowl.Is there something missing in the directions.
    thank you ,
    wendy Reply

    • Natasha
      natashaskitchen
      June 8, 2015

      Oh, yes. My sister was short on ditalini pasta that day so she added some kids ABC pasta lol. Sorry for the confusion. I photographed this at her house as she was making it. 🙂 You can use different kinds of pasta and it will still taste great. 🙂 Reply

  • Annie
    March 31, 2015

    We Loved this salad! It was a huge portion though, lol. Is there any way this recipe can be cut in half, or just made for two people? Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      You can absolutely cut everything in half to scale it down. It wouldn’t affect the recipe at all. We usually make a huge the full portion for family get togethers and parties 🙂 Reply

  • Anna
    May 28, 2013

    Made this salad today…and a cake from your website:D can you tell where i go to first for a quick recipe??lol 😉 Reply

    • Natasha
      natashaskitchen
      May 28, 2013

      Have you tried the berry trifle? It’s super easy!! Reply

  • Nadiya
    February 16, 2013

    Thank you so much for your web..I have just one question : can I do this salad a day before??????? Thank you Reply

    • Natasha
      natashaskitchen
      February 16, 2013

      You are welcome Nadiya :). I would cut veggies on the same day, but the rest can be made a day ahead and kept in the fridge. Reply

  • Lily
    July 4, 2012

    I like this salad, make it for the fourth of July as well! I substituted Mayo for sour cream, and it tasted great! I had leftover pasta, so I made another salad: Italian chicken pasta salad. Super easy to make, I made both at the same time.
    Ingredients:
    Cooked pasta, small + chopped fresh green bean thrown in the pasta at the end to cook for a min.
    chopped cucumber,
    cherry tomotoe, halved,
    green onion chopped,
    cooked, diced and cooled chicken,
    grated parmesean,
    italian dressing to taste. + parsley or dill for garnish(optional)
    Mix all together and chill for 2-4 hours.
    yummmy! Reply

    • Natasha
      natashaskitchen
      July 4, 2012

      Lily thank you so much for sharing! Reply

  • Alena
    June 19, 2012

    Are we talking about two 15 oz cans of corn? Reply

    • Natasha
      natashaskitchen
      June 19, 2012

      Yes, that’s correct Alena Reply

  • Julia
    December 18, 2011

    Natasha, this salad looks great. Just one question. Do you use raw cauliflower or boiled? Thank you Reply

    • Natasha
      natashaskitchen
      December 18, 2011

      I use raw cauliflower. Reply

  • ro
    November 13, 2011

    this salad looks great but is there anything I can use instead of all mayo for the dressing Reply

  • Lena
    July 8, 2011

    Thank you very much for this recipe. I love this salad.. I made it for 4th of july and love it and I got compliments from my husband he love it too:) very easy to make.. Reply

  • Inna
    February 9, 2011

    Natasha, I wanted to let you know that this salad is amazing, and it took me literally 15 minutes to make, good thing I had all ingredients 🙂 anyhow, my hubby came home from work, and I asked if he would try something new, (he is a picky eater and doesn’t like onions) so I was just eating it in front of him and he liked the look of this salad, so he tryed he loved it, kept on adding more and more to his plate 🙂
    thanks for the post, and if you have any other pasta salads, please post more 🙂 Reply

  • Elona
    February 9, 2011

    Hi There. I just stumbled on to your site and I have to say I love it. This salad looks amazing. I can’t wait to make it. I just started my own blog a few weeks ago (www.eatingatelonas.com). I’ve been surfing around for good Russian recipes and I’m surprised that there are not too many out there. So, thanks for the post and keep the amazing recipes coming! Reply

    • Natasha
      February 9, 2011

      Very cool, welcome to the site and I’m going to check our your site right now! 🙂 Reply

  • Natasha
    February 7, 2011

    Love this salad. I dont know if it will be a different salad, but my mom also adds “докторская колбаса” to this salad.?:) Reply

    • Joe in N Calif
      February 8, 2011

      OK, I googled Doctor Sausage and got a lot of references to “Doctor Sausage and His Five Pork Chops” and various sites about either sausage or doctors, or asking doctors about sausage.

      So…What in the world is doctor sausage? Reply

      • Natasha
        February 8, 2011

        I call it baby bologna. Reply

      • Luba
        September 21, 2012

        Doctor sausage is German Bologna…..(a little different taste than “Fosters'” bologna) Reply

  • Joe in N Calif
    February 7, 2011

    Another one that gets printed and put in the binder in the “Useful for all occasions” section. With a note to substitute tofu for the egg during Lent. Reply

  • February 5, 2011

    This is so cool! Great for a potluck. I was wondering about the picture after 6 where you add the cauliflower to the bowl. It also looks like you added something else that is the same color as the pasta-maybe another kind that is small and stick-like, and resembles shredded parmesan. What is that? Reply

    • Natasha
      February 5, 2011

      That was a case of – we ran out of ditalini and had to use some angel hair pasta. lol. good observation 🙂 Reply

      • February 5, 2011

        That’s what I figured but I just wanted to make sure I wasn’t missing an ingredient when I made it! My mouth is watering just thinking about this. Thanks for all your hard work on this blog and the great recipes! Reply

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