Fresh Greek Pasta Salad
A cool and crunchy pasta salad that is always a hit at summer cookouts.
dailyrecipesbook.comThis spaghetti salad is a staple in my house whenever the weather warms up. It brings together tender pasta, crisp cucumbers, and juicy tomatoes with a tangy dressing that gets better the longer it sits in the fridge.
I love making this for weekend barbecues or just keeping a bowl in the fridge for easy lunches. For the best flavor, try to make it at least an hour before you plan to serve it so the noodles have time to soak up all that goodness.
Ingredients
- 16 ounces spaghetti
- 1 cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 green bell pepper, diced
- 1/2 cup black olives, sliced
- 1 cup feta cheese, crumbled
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- 1
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente.
- 2
Drain the pasta and rinse it under cold water until it is completely cooled, then drain it well.
- 3
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper to create the dressing.
- 4
In a large mixing bowl, combine the cooled spaghetti, diced cucumber, cherry tomatoes, bell pepper, olives, and feta cheese.
- 5
Pour the dressing over the salad and toss everything together until well coated.
- 6
Cover the bowl and refrigerate for at least one hour before serving so the flavors have time to mingle.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to three days. If the pasta seems a little dry the next day, just add a small splash of olive oil or a squeeze of fresh lemon juice to brighten it back up.
Made this recipe? Let us know how it went.
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