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Spaghetti Salad
Spaghetti Salad
"This cold spaghetti salad is floating with different textures and refreshing flavors, perfect for the flood of upcoming potlucks and barbecues this summer! This summer spaghetti salad is sprinkled with cucumber, bell pepper, onion, olives, grape tomatoes, and crumbled feta for a mixture of crisp textures and fresh flavors alongside tender cooked spaghetti. Spaghetti salad is a bright and colorful summer pasta salad that can be enjoyed many different ways. Mix in or substitute ingredients you’d like to add because there’s no wrong way when it comes to pasta salad. "
Serves6
Cooking Time10 min
Cooking Vessel Sizemixing bowls, chefs knife, cutting board
Ingredients
- 16 ounces Spaghetti
- 1 Seedless Cucumber
- 1 Red Bell Pepper
- 1 Medium Red Onion
- 1 cup Sliced Black Olives
- 1 cup Grape Tomatoes
- 1 cup Feta
- 3 cups Greek Salad Dressing
- Parmesan Cheese
- Salta and pepper
- Parsley
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Cook the spaghetti according to box directions, removing from heat once they are al dente. Run the noodles under cold water. Place your cooked spaghetti in a large bowl. If you cook your pasta in advance, mix it with a little olive oil so it does not stick together.
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Top with the chopped and diced vegetables, feta, and Greek salad dressing, then sprinkle the parmesan cheese on top. Mix well until combined. The vegetables will fall to the bottom because they are heavier so make sure you mix deep into the bowl.
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Visit https://amandascookin.com/spaghetti-salad/ for full printable recipe.
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