Spaghetti Salad
Loaded with fresh crunchy veggies, briny olives and feta, juicy tomatoes, and fresh herbs, this spaghetti salad is tossed in a zesty dressing then served chilled.
Equipment
Ingredients
- 1 (1-pound) box spaghetti
- 1 red bell pepper , chopped
- 1 medium cucumber , sliced and quartered
- 2 cups cherry tomatoes , sliced in half
- ½ red onion , thinly sliced
- ½ cup olives , sliced
- 4 ounces feta cheese , crumbled
- 1 cup Italian dressing , more if desired
- 2 Tablespoons chopped fresh herbs (parsley or basil)
Instructions
- Cook spaghetti noodles: Cook 1 pound spaghetti noodles according to package. Drain and rinse under cold water.
- Combine veggies and noodles: In a large bowl, stir together cooked noodles, 1 chopped bell pepper, 1 chopped cucumber, 2 cups cherry tomatoes, 1/2 sliced red onion, 1/2 cup sliced olives, and 4 ounces feta cheese.
- Toss with dressing and chill: Pour 1 cup Italian dressing over the top and toss. Season with salt and pepper to taste. Cover and chill at least 2 hours. Top with more cheese, if desired, before serving.
Notes
Dressing: Here is my favorite homemade Italian dressing recipe or try this easy vinaigrette dressing. Olive Garden salad dressing works great too.
Substitutions: You may substitute feta for mozzarella cheese balls, or omit the cheese all together to make vegan. Other types of noodles will also work, such as penne or fusilli.
Storage: Store leftovers in an airtight container in the fridge up to 5 days.
Nutrition
Calories: 92kcal, Carbohydrates: 6g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 394mg, Potassium: 142mg, Fiber: 1g, Sugar: 4g, Vitamin A: 537IU, Vitamin C: 20mg, Calcium: 61mg, Iron: 0.4mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
