Spaghetti Salad
Spaghetti Salad is a vibrant and refreshing dish perfect for summer gatherings, picnics, or simply enjoying a light meal at home. Bursting with the goodness of fresh vegetables like cherry tomatoes and cucumbers, this salad is complemented by a zesty dressing made from olive oil and lemon juice. With the added creaminess of feta cheese and the briny notes from olives, every bite is a delightful experience that reflects the joys of sunny days spent with loved ones. This easy-to-make recipe can be prepared in advance, allowing you to savor time with friends and family while enjoying a delicious, colorful salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 8
- Category: Salad
- Method: No-cook/Cold
- Cuisine: Mediterranean
Ingredients
Scale
- 16 oz spaghetti
- 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)
- 12 oz cherry tomatoes (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
- 1. Boil salted water in a large pot; cook spaghetti until al dente according to package instructions. Drain and rinse under cold water.
- 2. In a large mixing bowl, whisk together olive oil, lemon juice, honey, Italian seasoning, salt, and pepper.
- 3. Add sliced cherry tomatoes, cucumbers, chopped red onion, and olives; toss to coat in the dressing.
- 4. Combine the cooled spaghetti with the vegetable mixture; gently mix in crumbled feta cheese.
- 5. Taste and adjust seasoning as needed; refrigerate for at least 30 minutes before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg
Find it online: https://kitchenmealplan.com/spaghetti-salad/