Fresh Summer Spaghetti Salad
A cool and crisp pasta salad packed with colorful vegetables and a zesty Greek dressing.
recipesbynani.comThis spaghetti salad is always a hit at summer potlucks and family cookouts. It is light enough for a hot day but filling enough to be a great lunch alongside a grilled protein.
My favorite thing about this dish is that it actually tastes better after sitting in the fridge for a few hours. The pasta soaks up all those delicious tangy flavors from the dressing.
🧺 Ingredients
- 1 pound spaghetti noodles
- 1 large cucumber, chopped
- 2 cups cherry tomatoes, halved
- 1 bell pepper, diced
- 1/2 cup sliced black olives
- 1 cup crumbled feta cheese
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 garlic clove, minced
👩🍳Instructions
- 1
Cook the spaghetti in a large pot of salted boiling water according to the package directions until tender.
- 2
Drain the pasta and rinse it under cold water until it is completely cool.
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, pepper, and minced garlic to make the dressing.
- 4
In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, bell pepper, olives, and feta cheese.
- 5
Pour the dressing over the salad and toss everything together until well coated.
- 6
Cover and refrigerate for at least one hour before serving so the flavors have time to blend.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the pasta absorbs too much dressing, add a tiny splash of olive oil or a squeeze of lemon juice before serving to refresh the flavor.
Made this recipe? Let us know how it went.
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