Spaghetti Salad with Tomatoes Feta and Pesto Sauce Can Be Gf
Brighten up your table with this vibrant Spaghetti Salad with Tomatoes, Feta, and Pesto Sauce, a quick and versatile recipe that can easily be made gluten-free! Packed with al dente spaghetti (regular or gluten-free), juicy cherry tomatoes, creamy crumbled feta, and a luscious pesto sauce, this light yet flavorful dish is perfect for picnics, potlucks, or weeknight dinners. Tossed with a drizzle of extra virgin olive oil and garnished with fresh basil leaves, it’s a Mediterranean-inspired delight bursting with freshness. Ready in just 25 minutes, this salad can be enjoyed immediately or chilled for an even deeper infusion of flavors. Whether you’re catering to gluten-sensitive guests or simply looking for a refreshing new take on pasta salad, this crowd-pleaser is sure to satisfy.
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Recipe Information
Ingredients
- 12 oz spaghetti (regular or gluten-free)
- 2 cups cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1 cup pesto sauce (store-bought or homemade)
- 2 tbsp extra virgin olive oil
- 1 handful fresh basil leaves, torn
- 0.5 tsp salt
- 0.25 tsp black pepper, freshly ground
- 0.25 cup parmesan cheese (optional, for topping)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. If using gluten-free spaghetti, follow the cooking guidelines for best results.
While the spaghetti is cooking, prepare the rest of the ingredients. Halve the cherry tomatoes, crumble the feta cheese, and set both aside.
Drain the cooked spaghetti and rinse under cool water briefly to stop the cooking process. Transfer the spaghetti to a large mixing bowl.
Drizzle the olive oil over the cooled spaghetti and toss to coat evenly. This will help prevent the noodles from sticking together.
Add the halved cherry tomatoes, crumbled feta cheese, and pesto sauce to the bowl with the spaghetti. Toss gently to combine all the ingredients.
Season the spaghetti salad with salt and freshly ground black pepper. Adjust to taste as needed.
Garnish the salad with torn fresh basil leaves and, if desired, a sprinkle of grated Parmesan cheese.
Serve immediately, or cover and refrigerate for up to 4 hours for enhanced flavor. Enjoy!
Nutrition Facts
Calories |
2007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.8 g | 181% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 3488 mg | 152% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 14.0 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1128 mg | 87% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1133 mg | 24% | |
*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.
