Spaghetti Salad is a fresh, colorful pasta salad tossed with crisp vegetables, feta cheese, olives, and a zesty Greek-style dressing. It’s an easy make-ahead side dish that’s perfect for potlucks, picnics, or simple summer dinners.
Holly’s Recipe Highlights: Spaghetti Salad
- Flavor: This salad is bright and tangy with a fresh crunch from the vegetables, salty feta and olives, and a savory herb-filled dressing.
- Time-Saving Tip: Use bottled Greek dressing or your favorite vinaigrette to make it even easier to prepare.
- Serving Suggestions: I love serving this as a side dish with grilled chicken, a classic hamburger, or any picnic-style meal.
Total Time: 2 hrs 30 mins (2 hr chill time) Servings: 12 (perfect for sharing!)
Ingredient Notes
- Spaghetti: Cook the noodles al dente so they stay firm after chilling. Rinse with cold water to stop the cooking and wash away excess starch.
- English Cucumbers: Add a refreshing crunch and don’t need to be peeled. Regular cucumber works too, just peel and remove the seeds if the skin is thick or the center is watery.
- Grape Tomatoes: Hold their shape well and add juicy sweetness. Cherry tomatoes can be used instead.
- Olives: Black olives add a mild, classic flavor, while Kalamata olives bring a bolder, briny Greek-style taste.
- Feta Cheese: Adds creamy, salty flavor throughout the salad. Add more to taste or swap in mozzarella pearls for a milder option.
- Greek Salad Dressing: Bottled dressing makes this recipe quick and easy, but any vinaigrette-style dressing works well.
- Variations: Try adding extra vegetables like zucchini, broccoli, artichoke hearts, or carrots. For a heartier version, mix in grilled chicken, chickpeas, or cubed salami.
Make Ahead and Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Serve leftovers cold straight from the fridge or let the salad sit at room temperature for 10 to 15 minutes before serving to soften the texture slightly. Stir before serving, as the dressing can settle and the pasta will continue to absorb it.
Do not freeze.
More Make Ahead Pasta Salads
Did you enjoy this Spaghetti Salad Recipe? Leave a comment and rating below.
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If making homemade dressing, combine all ingredients except oil in a bowl. Slowly drizzle oil while whisking. Set aside.
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Cook spaghetti in a large pot of salted water until al dente according to package directions. Drain and rinse under cold water.
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Combine all ingredients in a large bowl. Add dressing and toss.
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Refrigerate at least 2 hours before serving.
Use any bottled vinaigrette dressing in this recipe or your favorite homemade Greek inspired dressing.
As it sits, the pasta will soak up the dressing, so dress generously. Flavors will blend once the pasta salad has had a chance to sit.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Calories: 316 | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 10.6mg | Calcium: 40mg | Iron: 0.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pasta, Salad, Side Dish
Cuisine Greek© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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