Summer Spaghetti Salad

Nutriscore Rating: 69/100

Bursting with vibrant Mediterranean flavors, this Summer Spaghetti Salad is the perfect chilled dish for warm-weather gatherings. Tender spaghetti is tossed with juicy cherry tomatoes, crisp cucumber, crunchy bell pepper, tangy red onion, and briny black olives, creating a colorful base that pops with freshness. A zesty homemade dressing made from extra virgin olive oil, red wine vinegar, lemon juice, and aromatic herbs ties it all together, while crumbled feta cheese adds creamy, savory notes. Topped with a sprinkle of fresh parsley for a touch of brightness, this easy, make-ahead cold pasta salad is ideal for picnics, potlucks, or a quick weeknight dinner. Ready in just 30 minutes, it’s a refreshing and crowd-pleasing summer side you’ll keep coming back to!

Recipe Information

• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 12 oz spaghetti
• 1.5 cups cherry tomatoes
• 1 medium cucumber
• 0.5 medium red onion
• 1 medium bell pepper
• 0.5 cups black olives
• 0.75 cups feta cheese
• 0.25 cups extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley

📝 Instructions

7 steps

1. Cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain the pasta, rinse it under cold water, and set it aside to cool completely.

2. While the pasta cooks, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the bell pepper. Set aside.

3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt, and black pepper to create the dressing.

4. In a large mixing bowl, combine the cooled spaghetti, cherry tomatoes, cucumber, red onion, bell pepper, black olives, and feta cheese.

5. Pour the dressing over the pasta and vegetables. Toss everything together until the salad is well-coated with the dressing.

6. Chop the fresh parsley and sprinkle it over the salad for a burst of color and flavor.

7. Cover the salad and refrigerate it for at least 30 minutes to let the flavors meld together. Serve chilled or at room temperature.

Nutrition Facts

1 serving (206.0g)

Calories		260
% Daily Value*
Total Fat		15.4 g	20%
	Saturated Fat	4.5 g	23%
	Polyunsaturated Fat	0.0 g
Cholesterol		17 mg	6%
Sodium		461 mg	20%
Total Carbohydrate		23.9 g	9%
	Dietary Fiber	2.5 g	9%
	Total Sugars	3.1 g
Protein		7.0 g	14%
Vitamin D		0.2 mcg	1%
Calcium		127 mg	10%
Iron		2.1 mg	11%
Potassium		246 mg	5%

*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.

Source of Calories

Fat: 835 cal (53.0%%)

Protein: 167 cal (10.6%%)

Carbs: 574 cal (36.4%%)