Ingredients
Scale
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, sliced
- 1/2 cup bell pepper, diced
- 1/4 cup olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons vinegar (red wine or balsamic)
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Cook the spaghetti according to package instructions until al dente. Once cooked, drain the pasta and set it aside to cool.
- In a large bowl, combine the halved cherry tomatoes, diced cucumber, sliced red onion, diced bell pepper, sliced olives, and crumbled feta cheese. Toss the vegetables gently to ensure an even distribution.
- Add the cooled spaghetti to the bowl with vegetables to help the flavors meld together.
- In a small jar, combine the olive oil, vinegar, salt, and pepper. Seal the jar and shake well to combine all the ingredients. Pour the dressing over the salad and toss gently to combine all the ingredients.
Notes
Serve chilled or at room temperature. Garnish with fresh basil or parsley just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg