Ingredients
Pasta and Vegetables
- 1 pound spaghetti
- ¾ English cucumber, diced
- 1 pint grape tomatoes, halved
- 1 cup bell pepper, any color, diced
- ¼ cup sliced pitted olives (black olives or kalamata olives)
- ⅓ cup crumbled feta cheese (more to taste)
- ¼ cup diced red onion
- 1 tablespoon chopped fresh parsley
Dressing (Choose One)
- 1 cup Greek salad dressing
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon honey
- ½ teaspoon garlic powder
- ⅓ cup olive oil
OR
Instructions
- Prepare Dressing: If making homemade dressing, combine red wine vinegar, dried oregano, honey, and garlic powder in a bowl. Slowly drizzle in olive oil while whisking continuously until the dressing is well emulsified. Set aside.
- Cook Spaghetti: Boil a large pot of salted water and cook spaghetti according to package directions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process and cool it for the salad.
- Combine Ingredients: In a large bowl, combine the cooked spaghetti, diced cucumber, halved grape tomatoes, diced bell pepper, sliced olives, crumbled feta cheese, diced red onion, and chopped parsley.
- Toss with Dressing: Add your choice of Greek salad dressing or the homemade dressing to the bowl. Toss everything gently but thoroughly to coat all ingredients evenly.
- Chill: Cover the salad and refrigerate for at least 2 hours to allow flavors to meld and serve cold.
Notes
- Make sure to rinse the spaghetti with cold water after cooking to prevent it from sticking and to cool it for the salad.
- Adjust the amount of feta cheese according to your taste preference.
- The salad improves in flavor after chilling, so prepare at least 2 hours ahead.
- You can substitute the olives and bell peppers with your favorite salad vegetables for variation.
- If using store-bought Greek dressing, choose one with quality ingredients for best flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
