Oh, Greek Spaghetti Salad! This is one of those dishes I just *love* having in my back pocket. It’s so incredibly refreshing, especially on a warm day. I swear, the first time I made it, it was for a big family picnic, and everyone raved about it! It reminded me a bit of other pasta salads I’ve whipped up over the years, but there’s just something special about the bright, tangy flavors in this Greek Spaghetti Salad. It’s a total crowd-pleaser, perfect for anything from a casual barbecue to a more festive get-together.
Why You’ll Love This Greek Spaghetti Salad
Seriously, this Greek Spaghetti Salad is a winner for so many reasons. Here’s why it’s become a go-to in my kitchen:
- Super Easy to Make: You pretty much just chop, mix, and toss. No fancy techniques needed at all!
- Bursting with Flavor: The combination of tangy feta, briny olives, crisp veggies, and that zesty dressing is just *chef’s kiss*. It’s so much more exciting than a plain old pasta salad.
- So Versatile: It’s fantastic on its own, but you can totally jazz it up. Add some grilled chicken, chickpeas, or even some sun-dried tomatoes if you’re feeling fancy. It’s also great as a side dish for grilled meats or fish.
- Diet-Friendly: It’s naturally vegetarian, and you can easily make it vegan by swapping out the feta for a plant-based alternative. Plus, it’s packed with fresh veggies!
- Great for Make-Ahead: This salad actually tastes *better* after it’s had a chance to chill for a bit, so it’s perfect for prepping the day before a party.
Honestly, it’s just one of those dishes that makes everyone happy and doesn’t stress you out to make. That’s a win-win in my book!
Gather Your Greek Spaghetti Salad Ingredients
Alright, let’s get everything ready for this amazing Greek Spaghetti Salad! It’s pretty straightforward, but having everything prepped makes the actual mixing a breeze. You’ll need:
- 1 pound spaghetti, all cooked up and nicely drained
- 1 cucumber, all diced
- 1 red bell pepper, also diced
- 1 green bell pepper, diced up too
- About half a red onion, sliced nice and thin
- 1/2 cup Kalamata olives, make sure they’re pitted and then halved
- 1/2 cup crumbled feta cheese – the saltier, the better!
- 1/4 cup fresh parsley, chopped up fine
And for that zesty dressing that ties it all together:
- 1/2 cup good quality olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon of fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- A pinch of salt and pepper, to your taste
That’s it! See? Nothing too crazy. Prep is the biggest part, so get those veggies chopped and the pasta ready.
Ingredient Notes and Substitutions for Greek Spaghetti Salad
A few little notes on some of the stars of this Greek Spaghetti Salad! The Kalamata olives are key for that authentic briny bite, but if you’re not a fan, you could totally use black olives or even some nice chopped pepperoncini for a little kick. And the feta? Oh, feta is just perfect here, but if you need to switch it up, a mild goat cheese or even some small cubes of mozzarella could work in a pinch, though they won’t give you quite the same tangy punch. You can also play around with the pasta shape – rotini or penne work just as well if spaghetti isn’t your jam!
Step-by-Step Guide to Making Greek Spaghetti Salad
Okay, getting this delicious Greek Spaghetti Salad put together is honestly the fun part! It’s pretty simple, and before you know it, you’ll have a huge bowl of goodness ready to go. Let’s do this:
- First things first, grab a really big bowl. Like, the biggest one you have! Toss in your cooked and drained spaghetti, the diced cucumber, both the red and green bell peppers, that thinly sliced red onion, your halved Kalamata olives, the crumbled feta cheese, and all that fresh chopped parsley. Give it a gentle stir just to make sure everything is sort of mixed around in there.
- Now, for the dressing! Grab a smaller bowl or even a jar. Pour in your olive oil, red wine vinegar, and lemon juice. Then, sprinkle in the dried oregano, garlic powder, and a good pinch of salt and pepper. Whisk it all up really well, or if you’re using a jar, just pop the lid on and give it a good shake until it’s all combined and looks nicely emulsified.
- Pour all that lovely dressing you just made right over the big bowl of salad ingredients.
- Time to mix! Use your salad tongs or two big spoons to gently toss everything together. You want to make sure all those veggies, the pasta, and the cheese get coated in that yummy dressing without breaking up the spaghetti too much. Be gentle!
- This is super important: cover the bowl tightly and pop it into the fridge. You want to let it chill for at least 30 minutes. I usually let mine go for an hour or even longer. This is where the magic happens – all those flavors get to hang out and really meld together, making the salad taste so much better. Trust me, it’s worth the wait!
And that’s it! You’ve got a fantastic Greek Spaghetti Salad ready to be devoured.
Tips for Perfect Greek Spaghetti Salad
To make sure your Greek Spaghetti Salad is absolutely perfect every single time, here are a few little tricks I’ve picked up. First, make sure your spaghetti is really well-drained. If it’s still a bit wet, the salad can get watery. Also, when you’re tossing everything, be gentle! You don’t want mushy pasta. Make sure that dressing gets everywhere – giving it a good, long chill really lets those Mediterranean flavors deepen and mingle beautifully. It’s honestly the best way to make sure every bite is packed with that classic Greek taste!
Serving and Storing Your Delicious Greek Spaghetti Salad
This Greek Spaghetti Salad is so versatile, you can serve it just about anywhere! It’s fantastic as a light main course on a hot day, or as a hearty side dish for grilled chicken, fish, or even burgers. It’s a total lifesaver for picnics and potlucks because it travels so well. If you’ve got leftovers (which is rare in my house!), just pop them into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. Honestly, it tastes just as good, if not better, the next day after those flavors have really had a chance to mingle. No need to reheat it, just give it a quick stir and enjoy!
Frequently Asked Questions About Greek Spaghetti Salad
Got questions about this amazing Greek Spaghetti Salad? I’ve got you covered!
Q: Can I make this Greek Spaghetti Salad ahead of time?
A: Absolutely! In fact, I think it’s even better when you make it a day ahead. Letting it chill in the fridge for a few hours really lets all those delicious Mediterranean flavors meld together. Just make sure to store it in an airtight container.
Q: What are some good additions to this pasta salad?
A: Oh, the possibilities are endless! For a heartier meal, grilled chicken breast or a can of rinsed chickpeas are fantastic additions. You could also throw in some chopped artichoke hearts, sun-dried tomatoes, or even some toasted pine nuts for an extra crunch. It’s a super flexible Mediterranean salad base!
Q: How should I store leftovers?
A: Just keep it in an airtight container in the refrigerator. It should stay fresh and tasty for about 3 to 4 days. It’s perfect for lunches throughout the week!
Q: Can I use a different kind of pasta?
A: Definitely! While spaghetti is classic, you can totally use other pasta shapes like rotini, farfalle (bow-tie pasta), or penne. Just make sure to cook it al dente!
Estimated Nutritional Information for Greek Spaghetti Salad
Just a little heads-up, the nutritional info for this Greek Spaghetti Salad is an estimate. You know how it is – different brands, slight variations in ingredient amounts, all that jazz! So, the exact numbers can wiggle around a bit depending on exactly what you use. It’s always best to use this as a general guide!
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Greek Spaghetti Salad: 1 AMAZING Recipe
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
A refreshing and flavorful Greek Spaghetti Salad, perfect for picnics, potlucks, or a light meal.
Ingredients
- 1 pound spaghetti, cooked and drained
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- For the Dressing:
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked spaghetti, cucumber, red bell pepper, green bell pepper, red onion, Kalamata olives, feta cheese, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, garlic powder, salt, and pepper.
- Pour the dressing over the spaghetti mixture.
- Toss gently to coat all ingredients evenly.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a heartier salad, add grilled chicken or chickpeas.
- Adjust the amount of vinegar and lemon juice to your preference.
- This salad can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (except for pasta)
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Greek Spaghetti Salad, pasta salad, Mediterranean salad, vegetarian salad, picnic food, potluck dish