Mediterranean Spaghetti Pasta Salad

🕒 Prep: 20 min
🔥 Cook: 12 min
🍽 Serves: 6
★★★★★
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Say hello to a refreshing twist on a classic pasta dish with this Mediterranean Spaghetti Pasta Salad. It's packed with vibrant veggies and a tangy dressing, making it a perfect choice for a light lunch or an accompaniment to your favorite grilled meats. This salad is as delightful to eat as it is to make!

Ingredients for Mediterranean Spaghetti Pasta Salad

Spaghetti serves as the hearty base, providing a neutral canvas that soaks up the dressing's flavors. Cherry tomatoes bring a burst of sweetness and juiciness, balancing the salad beautifully. Cucumber adds a refreshing crunch, essential for texture. Red onion offers a slight sharpness to contrast the other flavors. Kalamata olives contribute a rich, briny depth, while feta cheese lends a creamy, tangy bite. Fresh parsley adds a touch of herbal freshness and color. The olive oil and red wine vinegar form the base of the dressing, with dried oregano and minced garlic adding aromatic notes. Finally, salt and pepper tie everything together, enhancing each ingredient.

Tips & Tricks

  • If you’re short on time, try using pre-cooked pasta or even leftover spaghetti.
  • For a gluten-free option, substitute the spaghetti with gluten-free pasta.
  • To prevent the pasta from sticking, toss it with a small drizzle of olive oil after rinsing.
  • Remember to taste and adjust the seasoning before serving, especially if it’s been sitting in the fridge.

Serving Suggestions

This Mediterranean Spaghetti Pasta Salad pairs wonderfully with grilled chicken or fish, making it an ideal side for a summer barbecue. Consider serving it with a crusty loaf of bread to mop up any extra dressing. For a vegetarian feast, serve alongside grilled vegetables or a hearty bean salad.

Frequently Asked Questions

Can I make this salad ahead of time?
Absolutely! In fact, the flavors improve with time, so making it a day in advance is a great idea.
How long will this salad last in the fridge?
Stored in an airtight container, it should last about 3-4 days.
Can I add protein to this salad?
Yes, grilled chicken, shrimp, or even chickpeas would be excellent additions.

Mediterranean Spaghetti Pasta Salad Recipe Walkthrough

First, bring a pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Once cooked, drain the pasta and rinse it under cold water to halt further cooking. This step is crucial for maintaining the perfect texture for your salad. Set the spaghetti aside for now.

Next, grab a large mixing bowl and add your chopped veggies: start with the cherry tomatoes, cucumber, and red onion. Toss in the Kalamata olives, feta cheese, and parsley. This vibrant mix will be the heart of your salad.

In a smaller bowl, it's time to whip up the dressing. Combine the olive oil, red wine vinegar, dried oregano, and minced garlic. Season with salt and pepper to taste. Whisk everything together until emulsified and well-blended.

Now, bring it all together. Add the cooled spaghetti to your bowl of veggies and pour the dressing over the top. Use a couple of large forks to gently toss everything until the salad is uniformly coated with the dressing.

For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes. This resting time allows the ingredients to meld into a harmonious blend that's even more enjoyable.

Why You'll Love This Recipe

  • Quick and easy to prepare, with minimal cooking required.
  • Combines fresh, wholesome ingredients for a tasty meal.
  • Perfect for meal prep — flavors deepen as it sits.
  • Versatile enough to accompany a variety of main dishes.
  • A great way to use up seasonal vegetables!

Ingredients

12 oz spaghetti
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, pitted and sliced
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1 clove garlic, minced
Salt and pepper to taste

Step-by-step Instructions

1. Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside.
2. In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper.
4. Add the cooked spaghetti to the vegetable mixture, then pour the dressing over the top.
5. Toss all ingredients together until the salad is well-coated with the dressing. Adjust seasoning if necessary.
6. Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.

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