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Spaghetti Salad Recipe

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This Spaghetti Salad is a refreshing, easy-to-make dish full of vibrant veggies and a zesty dressing! Perfect for summer picnics, potlucks, or as a side to your favorite main course. Packed with flavors of lemon, olive oil, Italian seasoning, and feta cheese, it’s a light, tangy option that everyone will love!

Ingredients

Scale
  1. For the Pasta:

    • 16 oz spaghetti

    For the Salad Dressing:

    • ¼ cup lemon juice (freshly squeezed)
    • ¼ cup extra virgin olive oil
    • 1 tablespoon Italian seasoning
    • 1 tablespoon honey
    • Salt and pepper to taste

    For the Salad:

    1. 12 oz cherry tomatoes (red and yellow, sliced in half)
    2. 2 medium cucumbers (sliced)
    3. ⅓ cup red onion (chopped)
    4. ⅓ cup black olives (sliced)
    5. ⅓ cup green olives (sliced)
    6. 4 oz crumbled feta cheese

Instructions

  • Cook the Pasta:

    • Bring a large pot of water to a boil. Cook the spaghetti according to the package instructions. Once done, drain and immediately rinse with cold water. Drain again.
  • Make the Salad Dressing:

    • In a large bowl, combine the olive oil, lemon juice, honey, and Italian seasoning. Mix well and season with salt and pepper to taste.
  • Prepare the Vegetables:

    • Add the cherry tomatoes, cucumbers, red onion, and olives to the bowl with the dressing. Toss to coat, letting the veggies marinate while the pasta is cooking. The tomatoes should release their juices.
  • Assemble the Salad:

    • Add the drained spaghetti and crumbled feta cheese to the bowl. Toss everything together until well combined.
  • Final Seasoning:

    • Taste and season with additional salt, pepper, or lemon juice as desired.

Notes

  • This salad can be made ahead of time. In fact, it tastes even better after marinating in the fridge for a couple of hours.
  • You can add other veggies like bell peppers or olives based on your preference.
  • Feel free to substitute honey with agave syrup for a vegan-friendly version.

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