Greek Spaghetti Salad

Greek Spaghetti Salad: Flavors of a Greek summer tossed with spaghetti in a lemony-garlic dressing.

Greek Spaghetti Salad | figsandfeta.comIt’s that time of year again. The time we start thinking of cook-outs, picnics and pool parties. All this outdoor play makes us hungry! I think it is only appropriate to kick off my summer with this Greek Spaghetti Salad using basic Greek flavors and ingredients.

Greek Spaghetti Salad | figsandfeta.comServed cold, this is a great salad to make in a large batch and brought to your summer family reunion, a picnic with friends or your neighborhood cook-out. Made with fresh, seasonal and simple ingredients it’s a cinch to pull together.

Greek Spaghetti Salad | figsandfeta.comGreek Spaghetti Salad is best prepared a day ahead of when you plan to serve it up so the dressing can really marinate the veggies and spaghetti. Top with shredded chicken or serve as is, this salad is sure to be a regular star in your summer sides rotation.

Greek Spaghetti Salad
Serves 12
Flavors of a Greek summer tossed with spaghetti in a lemony-garlic dressing.
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Ingredients
  1. 1 pound uncooked thin spaghetti
  2. 1 small red onion, halved and quartered, sliced thin
  3. 6 tablespoons red wine vinegar
  4. 2 tablespoons fresh lemon juice
  5. ½ teaspoon fresh minced garlic
  6. 6 tablespoons olive oil
  7. 1 teaspoon salt
  8. pepper to taste
  9. 1 teaspoon granulated sugar
  10. 1 large green bell pepper, chopped into ½ inch pieces
  11. 1 English cucumber, chopped into ½ inch pieces
  12. 1 pint heirloom or cherry tomatoes, sliced in half
  13. 1 cup green beans, steamed or cooked
  14. ½ cup Kalamata olives, pitted and quartered
  15. 2 tablespoons capers, drained
  16. ½ cup packed flat leaf parsley leaves
  17. ½ cup packed arugula
  18. ½ cup crumbled feta cheese for topping
Instructions
  1. Cook spaghetti until al dente, 9-10 minutes, in a large pot of boiling water. Drain and allow to cool.
  2. While the pasta is cooking, prepare the dressing by stirring together red onion, vinegar, lemon juice, garlic, oil, 1 teaspoon salt, pepper to taste and granulated sugar.
  3. In a large bowl, combine bell pepper, cucumber, tomatoes, green beans olives, capers and dressing. Refrigerate for 2-4 hours, or overnight.
  4. Just before serving, toss pasta with parsley leaves, arugula and feta cheese.
Notes
  1. Toss with chopped or shredded chicken and this side salad easily becomes a main dish.
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Other suggestions for sides this summer:

©2016 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!

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