Spaghetti Salad Recipe

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Steps to Make It.

Ingredients

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Nutritions

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a:5:{i:0;a:2:{s:5:"title";s:23:"Gather the ingredients";s:4:"text";s:88:"
Gather all ingredients and measure them out before starting the recipe.
";}i:1;a:2:{s:5:"title";s:45:"Boil the spaghetti in salted water";s:4:"text";s:91:"
Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente.
";}i:2;a:2:{s:5:"title";s:26:"Rinse the spaghetti";s:4:"text";s:56:"
Rinse under cold water to stop the cooking.
";}i:3;a:2:{s:5:"title";s:45:"Mix the ingredients in a bowl";s:4:"text";s:86:"
Add the spaghetti, bell pepper, cucumber, red onion, tomatoes, and more into a bowl.
";}i:4;a:2:{s:5:"title";s:59:"Refrigerate and adjust before serving";s:4:"text";s:152:"
Cover and refrigerate for at least two hours. Adjust the seasoning, toss, and garnish with feta if desired. Serve with the remaining dressing on the side.
";}}

HTML Directions

• 1

  Gather the Ingredients
  

  Start by gathering all the necessary ingredients for the spaghetti salad.

• 2

  Cook the Spaghetti
  

  In a large pot, bring well-salted water to a boil. Cook the spaghetti according to the package instructions until it reaches al dente.

• 3

  Rinse the Spaghetti
  

  Once cooked, rinse the spaghetti under cold water to stop the cooking process.

• 4

  Combine the Ingredients
  

  In a large bowl, combine the spaghetti with bell pepper, cucumber, red onion, tomatoes, pepperoni, pepperoncini, feta, and olives. Toss with enough dressing to coat the ingredients.

• 5

  Refrigerate and Serve
  

  Cover the bowl and refrigerate for at least two hours or overnight. Before serving, adjust the seasoning, toss again, and garnish with additional feta if desired. Serve the remaining dressing on the side.

This Greek spaghetti salad is tough to beat. Fresh and simple, this dish comes together easily and is customizable to your taste. Try using small sweet peppers instead of bell peppers, or adding parmesan and Italian dressing instead of the feta and Greek dressing called for. For maximum flavor, make sure you salt the pasta water heavily. This will ensure that both the vegetables and the pasta are well-seasoned.

If your salad feels a bit too dry, just add a squeeze of lemon, some brine from the pepperoncini's, or more dressing. A touch of olive oil will help, too. If you’re gluten-free you can try using lentil or chickpea pasta.

Bring even more freshness to this dish by adding fresh herbs like basil or thyme. Mince the herbs together and sprinkle them on top of the dish before serving along with the juice from half a lemon.

Our favorite thing to do is prepare this on Sunday evening for lunch during the week. Keep this dish covered in your refrigerator for up to three days. The flavor only improves with time. You may find yourself eating it cold straight from the fridge for a refreshing treat.

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