Cold Spaghetti Salad
Bright, crisp, and bursting with Mediterranean-inspired flavors, this Cold Spaghetti Salad is a refreshing twist on a classic pasta dish. Featuring tender spaghetti tossed with vibrant grape tomatoes, crunchy cucumber, red bell pepper, and zesty red onion, this salad is balanced with the briny goodness of black olives and creamy crumbles of feta cheese. A generous drizzle of tangy Italian dressing ties it all together, while a sprinkle of fresh parsley adds a pop of freshness. Perfectly seasoned with a touch of salt and pepper, this chilled pasta salad is an easy-to-make delight that’s ready in just 30 minutes of prep and cook time. Ideal for potlucks, summer barbecues, or a light weekday meal, it’s a crowd-pleasing side dish that tastes even better after being refrigerated to let the bold, savory flavors meld together. Enjoy this effortless, no-fuss recipe as a go-to choice for any occasion! Keywords: cold spaghetti salad, Mediterranean pasta salad, Italian dressing, feta cheese, refreshing summer side dish.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1.5 cups grape tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cup black olives
- 0.75 cup feta cheese
- 0.75 cup Italian dressing
- 0.25 cup fresh parsley
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. This usually takes 8-10 minutes.
Drain the spaghetti and rinse it under cold water to cool it down. Shake off any excess water and set aside.
While the spaghetti cools, prepare the vegetables. Halve the grape tomatoes, dice the cucumber, and chop the red bell pepper into small pieces. Thinly slice the red onion, and chop the fresh parsley.
In a large mixing bowl, combine the cooked spaghetti, grape tomatoes, cucumber, red bell pepper, red onion, and black olives.
Crumble the feta cheese over the salad and pour the Italian dressing evenly on top.
Sprinkle the fresh parsley, salt, and black pepper over the salad, then toss everything gently until well combined.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final toss and adjust the seasoning if needed. Serve cold and enjoy!
Nutrition Facts
Calories |
1474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 20.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 4761 mg | 207% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 37.9 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 766 mg | 59% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
