Seashell Spaghetti Salad
Transport your taste buds to a Mediterranean paradise with this vibrant and refreshing Seashell Spaghetti Salad! A delightful twist on traditional pasta salad, this dish combines tender seashell pasta and broken strands of spaghetti with a medley of fresh and colorful ingredients like juicy cherry tomatoes, crisp cucumber, briny black olives, and aromatic parsley. Tossed in a zesty homemade dressing of olive oil, lemon juice, honey, and garlic, every bite is bursting with bright, tangy flavors. For an extra layer of indulgence, crumble creamy feta cheese on top. Ready in under 30 minutes and perfect served chilled or at room temperature, this versatile salad is ideal as a summer side dish or a healthy light main course. Whether you're hosting a barbecue or meal prepping for the week, this Seashell Spaghetti Salad is a crowd-pleaser you don’t want to miss!
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Recipe Information
Ingredients
- 8 ounces Seashell pasta
- 4 ounces Spaghetti
- 1.5 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 cup Black olives
- 0.5 cup Red onion
- 0.25 cup Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
Instructions
Bring a large pot of salted water to a boil.
Cook the seashell pasta and spaghetti (broken into thirds) according to package directions until al dente.
While the pasta cooks, wash and halve the cherry tomatoes, peel and dice the cucumber, thinly slice the red onion, and chop the parsley.
Drain and rinse the cooked pasta under cold water to cool it down, then transfer to a large mixing bowl.
Add the cherry tomatoes, cucumber, black olives, red onion, and parsley to the mixing bowl with the pasta.
In a small bowl, whisk together the olive oil, lemon juice, honey, minced garlic, salt, and black pepper to create the dressing.
Pour the dressing over the pasta and vegetables, then toss everything gently until evenly coated.
If using, crumble the feta cheese on top and gently mix it into the salad.
Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Serve cold or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 31.5 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 856 mg | 66% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1823 mg | 39% | |
*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.
