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A bowl of Greek spaghetti pasta salad with noodles twined around a fork.
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5 from 4 votes

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
Cook Time12 minutes
Total Time15 minutes
Course: Appetizer, Side
Cuisine: American, greek
Keyword: easy side dish, Greek, pasta salad, pasta salad recipe, side dish, spaghetti pasta salad
Servings: 8 servings
Author: Food Dolls

Ingredients

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

Instructions

  • 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.

Nutrition

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