Classic Spaghetti Salad
Ingredients:
- 1 pound of spaghetti
- ¾ of a long English cucumber, diced
- 1 pint of grape tomatoes, halved
- 1 cup of diced bell pepper (any color)
- ¼ cup of sliced pitted olives (black or kalamata)
- ⅓ cup of crumbled feta cheese, plus more to taste
- ¼ cup of diced red onion
- 1 tablespoon of fresh parsley, chopped
Dressing Options:
Bottled Option:
- 1 cup of Greek vinaigrette dressing
Homemade Option:
- ¼ cup of red wine vinegar
- 1 teaspoon of oregano
- 1 teaspoon of honey
- ½ teaspoon of garlic powder
- ⅓ cup of olive oil
Instructions:
- Prepare the Dressing: If opting for homemade dressing, whisk together the red wine vinegar, oregano, honey, and garlic powder in a bowl. Gradually drizzle in the olive oil while continuing to whisk until the dressing is well combined. Set aside.
- Cook the Spaghetti: Boil the spaghetti in a large pot of salted water until it reaches al dente texture, as per the package’s instructions. Once cooked, drain the spaghetti and rinse under cold water to cool it down.
- Combine the Salad: In a large mixing bowl, toss together the cooled spaghetti, diced cucumber, halved grape tomatoes, diced bell pepper, sliced olives, crumbled feta cheese, diced red onion, and chopped parsley.
- Dress and Chill: Add your choice of dressing to the salad and toss everything together until well coated. Refrigerate the salad for at least 2 hours before serving to allow the flavors to meld.