Greek Spaghetti Salad Recipe

 

Prep: 20 mins

Cook: 12 mins

Chill: 2 hrs

Total: 2 hrs 32 mins

Servings: 8 to 10 servings

This Greek spaghetti salad is a fresh and simple dish that's customizable to your taste. Swap out ingredients, such as using small sweet peppers instead of bell peppers or adding Parmesan and Italian dressing instead of feta and Greek dressing. Salting the pasta water heavily ensures both the vegetables and pasta are well-seasoned.

For added moisture, try a squeeze of lemon, some pepperoncini brine, or more dressing. A touch of olive oil works well too. If you're gluten-free, consider using lentil or chickpea pasta. Fresh herbs like basil or thyme also enhance the dish's flavor when sprinkled on top before serving along with the juice from half a lemon.

Ingredients

• Salt, as needed
• 1 pound spaghetti
• 1 medium red bell pepper, diced
• 1/2 medium English cucumber, quartered lengthwise, then cut crosswise into 1/2-inch pieces
• 1/2 medium red onion, thinly sliced
• 2 cups grape tomatoes, halved
• 1/2 cup quartered pepperoni slices, or mini pepperoni slices
• 1/2 cup thinly sliced pepperoncini peppers
• 1/3 cup crumbled feta cheese, more for garnish, if desired
• 1/4 cup thinly sliced pitted Kalamata olives
• 1 cup store-bought or homemade Greek dressing

Steps to Make It

1. Gather the ingredients.
2. Cook the spaghetti:
   • Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions until al dente.
   • Rinse under cold water to stop the cooking process.
3. Combine ingredients:
   • In a large bowl, add the spaghetti, bell pepper, cucumber, red onion, tomatoes, pepperoni, pepperoncini, feta, and olives. Toss with just enough dressing to coat.
4. Chill and serve:
   • Cover and refrigerate for at least two hours and up to overnight. Adjust the seasoning, toss, and garnish with more feta, if desired. Serve with the remaining dressing on the side.

Tips

• Rinse the pasta: Don’t forget to rinse your pasta under cold water until it is no longer warm, to prevent it from continuing to cook and becoming sticky and overdone.

How to Store

• Refrigerate: This spaghetti salad can be stored in an airtight container in the refrigerator for up to three days. You can eat it cold or reheat it, whichever way you prefer.

Make Your Own Dressing

• Ingredients:
  • Olive oil
  • Red wine vinegar
  • Lemon juice
  • A few minced garlic cloves
  • Dried oregano
  • A touch of stone-ground mustard
  • Plenty of flaky salt and freshly cracked black pepper
• Instructions:
  • Whisk well in a bowl or add all the ingredients to a jar with a tight lid and shake well.

Nutrition Facts (per serving)

• Calories: 217
• Fat: 14g
• Carbs: 18g
• Protein: 5g

Enjoy your Greek spaghetti salad as a refreshing meal or side dish, perfect for any occasion!