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Spaghetti Salad

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This Spaghetti Salad is a refreshing and flavorful dish, perfect for a light lunch, picnic, or BBQ. With a tangy lemon-olive oil dressing, this salad is filled with fresh vegetables, feta cheese, and flavorful olives. It’s an easy-to-make, vibrant dish that everyone will love!

Ingredients

Scale

For the Pasta:

  • 16 oz spaghetti

For the Salad Dressing:

  • 1/4 cup lemon juice (freshly squeezed)
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon honey
  • Salt and pepper, to taste

For the Salad:

  • 12 oz cherry tomatoes (red and yellow, sliced in half)
  • 2 medium cucumbers (sliced)
  • 1/3 cup red onion (chopped)
  • 1/3 cup black olives (sliced)
  • 1/3 cup green olives (sliced)
  • 4 oz crumbled feta cheese

Instructions

  • Bring a large pot of water to a boil. Cook the pasta according to package instructions.
  • Once the pasta is cooked, drain it and immediately rinse it with cold water. Drain again to remove excess water.
  • While the pasta is cooking, prepare the dressing. In a large bowl, combine the olive oil, lemon juice, honey, and Italian seasoning. Mix well and season generously with salt and pepper.
  • Add the sliced cherry tomatoes, cucumbers, chopped red onion, and olives to the bowl with the dressing. Toss well to coat the vegetables in the dressing and let them marinate while the pasta cooks. The tomatoes will release their juices.
  • Once the pasta is drained and cooled, add it to the bowl with the marinated veggies. Add crumbled feta cheese. Toss everything together to combine.
  • Taste the salad and season with salt, pepper, and additional lemon juice if desired. Serve chilled or at room temperature.

Notes

  • For a lighter version, you can reduce the amount of olive oil or substitute the honey with a low-calorie sweetener.
  • This salad can be made ahead and stored in the refrigerator for up to 2 days.
  • You can also add other veggies like bell peppers or olives for extra flavor.

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