Spaghetti Salad
Packed with fresh summer veggies, olives, and feta cheese, this easy spaghetti salad recipe is perfect for all your summer picnics, potlucks, and get-togethers.
Servings: 8 servings
Ingredients
- 12 ounces thin spaghetti noodles
- 1 pint colorful grape tomatoes quartered
- 1 whole English cucumber quartered and sliced
- 1 cup finely chopped bell peppers use any color bell peppers
- 1 cup marinated olives drained and chopped
- ⅓ cup finely diced red onions
- 1 teaspoon Italian seasoning or to taste
- 1¼ cup Italian salad dressing
- 1 cup crumbled feta cheese
- 2 to 3 tablespoons finely chopped fresh parsley or to taste
- 1 tablespoon finely chopped fresh dill weed or to taste
- salt and pepper to taste
Instructions
- Prepare the spaghetti according to the package directions. Drain and rinse well with cold water.
- Transfer the cooked spaghetti noodles to a big salad bowl and toss in the chopped tomatoes, cucumbers, peppers, olives, and onions.
- Add Italian seasoning and pour the dressing over the pasta and vegetables and toss to coat.
- Top with crumbled feta cheese, parsley, and dill weed. Toss again to combine. Taste the salad and season it with salt and pepper if desired.
- Cover and chill for 1 to 4 hours.
- Serve.
Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 214mg | Potassium: 222mg | Fiber: 1g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 8.3mg | Calcium: 114mg | Iron: 0.9mg
