🥗 Mediterranean Spaghetti Pasta Salad
📝 Description
This colorful, refreshing salad combines tender spaghetti with crisp vegetables, briny olives, and a zesty olive oil dressing. It’s light yet satisfying—perfect for summer meals, picnics, or meal prep. The flavors get even better as it sits!
🛒 Ingredients
For the salad:
- 250g spaghetti, cooked and cooled
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup black olives, sliced
- ½ red onion, finely chopped
- ½ green bell pepper, chopped
- ¼ cup fresh parsley, chopped
Optional add-ins:
- ½ cup feta cheese, crumbled
- 1 small zucchini, diced
For the dressing:
- 4 tbsp olive oil
- 2 tbsp lemon juice 🍋
- 1 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt & black pepper to taste
👩🍳 Instructions
- Cook pasta
Boil spaghetti in salted water until al dente. Drain and rinse with cold water to cool. - Prepare veggies
Chop cucumber, tomatoes, onion, bell pepper, and olives. - Make dressing
In a small bowl, whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. - Combine everything
In a large bowl, toss spaghetti with vegetables and parsley. - Add dressing
Pour dressing over and mix well until evenly coated. - Chill (important!)
Refrigerate for at least 20–30 minutes for best flavor. - Serve
Top with feta (optional) and enjoy!
🍽️ Serving Ideas
- Serve as a light lunch or side dish
- Pair with grilled chicken or fish
- Great for BBQs and gatherings
❓ Q & A
Q: Can I make it ahead of time?
Yes! It actually tastes better after a few hours in the fridge.
Q: How do I keep pasta from sticking?
Rinse with cold water and toss with a little olive oil.
Q: Can I make it gluten-free?
Use gluten-free spaghetti.
Q: What protein can I add?
Grilled chicken, tuna, or chickpeas work great.
Q: How long does it last?
Up to 2–3 days in the fridge in an airtight container.
