Spaghetti Salad

Spaghetti Salad

from amandascookin.com
10 min
6 servings

This cold spaghetti salad is floating with different textures and refreshing flavors, perfect for the flood of upcoming potlucks and barbecues this summer!

Ingredients

  • 16 oz spaghetti (cooked, 1 box)
  • 1 seedless cucumber (chopped and quartered)
  • 1 red bell pepper (chopped)
  • 1 medium red onion (diced)
  • 1 cup sliced black olives (drained, about 4.5 oz)
  • 1 1/2 cup grape tomatoes (or cherry tomatoes, halved)
  • 1 cup feta (crumbled)
  • 3/4 cup Greek salad dressing (3/4-1 cup, to taste)
  • parmesan cheese (to top)
  • salt and pepper (to taste)
  • parsley (chopped, optional as garnish)

Directions

  1. 1

    Cook the spaghetti according to box directions, removing from heat once they are al dente. Run the noodles under cold water. Place your cooked spaghetti in a large bowl. If you cook your pasta in advance, mix it with a little olive oil so it does not stick together.

  2. 2

    Top with the chopped and diced vegetables, feta, and Greek salad dressing, then sprinkle the parmesan cheese on top. Mix well until combined. The vegetables will fall to the bottom because they are heavier so make sure you mix deep into the bowl.

  3. 3

    Add salt and pepper to taste.

  4. 4

    Garnish with fresh parsley.