Greek Spaghetti Pasta Salad Recipe
The perfect summer side dish, Greek Pasta Salad comes together with tender spaghetti noodles, fresh veggies, and a savory olive oil dressing!
Prep Time3 minutes mins
Cook Time12 minutes mins
Total Time15 minutes mins
Course: Appetizer, Side
Cuisine: American, greek
Keyword: easy side dish, Greek, pasta salad, pasta salad recipe, side dish, spaghetti pasta salad
Servings: 8 servings
Greek Spaghetti Salad:
- 1 pound spaghetti noodles uncooked
- 1 cup Kalamata olives halves
- 2 cups grape tomatoes halved
- 1 cup Persian cucumbers chopped
- 1 orange bell pepper chopped
- 1 red bell pepper chopped
- 1/2 small red onion chopped
- 1/2 cup fresh Italian parsley chopped
- Optional: feta cheese for garnish
Sun-Dried Tomato Dressing:
- 1/3 cup olive oil
- 3 sun-dried tomatoes drained from oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1 garlic clove
Cook the spaghetti to al-dente according to the package instructions. Drain, and set aside.
Halve the olives and tomatoes. Chop the cucumbers, peppers, and onion.
Combine the spaghetti, olives, tomatoes, cucumbers, peppers, onion, and parsley in a large mixing bowl.
In a small blender, add all the ingredients for the dressing. Pulse until smooth.
Pour the dressing over the pasta salad, and toss to combine, coating all the ingredients.
Garnish with feta cheese, if desired.
Serve immediately.
Store in an airtight container in the fridge for 3-5 days.
Serving: 1serving | Calories: 339kcal | Carbohydrates: 48g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 564mg | Potassium: 368mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1650IU | Vitamin C: 49mg | Calcium: 42mg | Iron: 2mg