Description
Garden Spaghetti Salad is a refreshing and vibrant dish that captures the essence of summer. Bursting with colorful vegetables like cherry tomatoes, cucumbers, and bell peppers, this salad pairs tender spaghetti with a zesty balsamic dressing. Perfect as a side dish for picnics or barbecues, it’s quick to prepare and easily customizable to suit your taste. Enjoy a delightful crunch in every bite while impressing your guests with this stunning centerpiece.
Ingredients
Scale
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (mixed colors), chopped
- 1 small red onion, finely sliced
- 1/2 cup black olives, sliced
- 3/4 cup feta cheese, crumbled
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the spaghetti in salted boiling water until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, red onion, and black olives.
- In a small bowl, whisk together olive oil, balsamic vinegar, oregano, salt, and pepper.
- In a large bowl, combine cooled spaghetti with chopped vegetables and feta cheese. Pour dressing over the mixture and toss gently until combined.
- Cover and chill in the refrigerator for at least one hour before serving to let flavors meld.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg