Greek Spaghetti Pasta Salad
🧾 Ingredients
For the salad:
- 250g spaghetti (broken in half for easier mixing)
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- ½ red onion (thinly sliced)
- ½ cup black olives (sliced, preferably Kalamata)
- 1 green bell pepper (diced)
- ¾ cup feta cheese (crumbled)
For the dressing:
- ¼ cup olive oil
- 2 tablespoons lemon juice (fresh)
- 1 tablespoon red wine vinegar
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
🔪 Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil.
Add spaghetti and cook according to package instructions until al dente.
Drain and rinse under cold water to stop cooking. Set aside to cool completely.
2. Prepare vegetables
While pasta cools:
- Halve the cherry tomatoes
- Dice cucumber and bell pepper
- Thinly slice the red onion
- Slice olives if not pre-sliced
3. Make the dressing
In a bowl or jar, whisk together:
olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.
Mix until well combined.
4. Assemble the salad
In a large mixing bowl:
- Add cooled spaghetti
- Add all chopped vegetables and olives
- Pour dressing over everything
Toss gently until everything is evenly coated.
5. Add feta
Sprinkle crumbled feta cheese on top and lightly toss (or leave on top for presentation).
6. Chill
Cover and refrigerate for at least 30–60 minutes before serving.
This helps the flavors blend beautifully.
🍽️ Serving Tips
- Serve cold or slightly chilled
- Drizzle a little extra olive oil before serving for freshness
- Garnish with fresh parsley or extra oregano
⭐ Variations
- Add protein: grilled chicken, chickpeas, or tuna
- Make it creamier: mix in a spoon of Greek yogurt
- Extra crunch: add toasted pine nuts or sunflower seeds
⚠️ Common Mistakes to Avoid
- Overcooking pasta (it should be firm, not mushy)
- Skipping the chilling step (flavor improves a lot after resting)
- Adding too much salt (feta and olives are already salty)
