Description
A refreshing and colorful spaghetti salad that combines fresh vegetables and a tangy dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 8 ounces uncooked spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell pepper, diced (any color)
- 1/2 cup red onion, finely chopped
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper.
- Add the cooled spaghetti to the vegetable mixture and pour the dressing over the top. Toss gently to combine all ingredients.
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or chickpeas.
- Swap out the feta for mozzarella or omit cheese for a dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing and Chilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg