Description
A refreshing and colorful salad made with cooked spaghetti, fresh vegetables, and a tangy dressing, perfect for summer gatherings or a quick meal.
Ingredients
Units
Scale
- 8 oz spaghetti, cooked and drained
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup bell pepper, chopped
- 1/4 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the spaghetti according to the package instructions. Drain and rinse under cold water to cool.
- In a large bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, red onion, bell pepper, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper to make the dressing.
- Pour the dressing over the pasta and vegetables, tossing until everything is evenly coated.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to blend.
- Serve chilled and enjoy!
Notes
- For a protein boost, you can add grilled chicken, shrimp, or chickpeas.
- This salad can be made a day in advance for better flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg