Description
A refreshing Greek-inspired spaghetti salad tossed with crisp vegetables, tangy feta cheese, olives, and a zesty Mediterranean dressing.
Ingredients
- 12 oz spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool.
- Cut the cooled spaghetti into shorter lengths for easier mixing and serving.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and chopped parsley.
- Add the cooled spaghetti to the bowl with the vegetables.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and black pepper.
- Pour the dressing over the salad and toss gently until everything is well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Toss again before serving and adjust seasoning if needed.
Notes
- For extra flavor, add diced bell peppers or artichoke hearts.
- This salad tastes even better after chilling for a few hours.
- You can substitute spaghetti with rotini or penne pasta.
- Add grilled chicken for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Greek