Ingredients:
- 1 lb spaghetti (whole wheat or gluten-free spaghetti if desired)
- 1 pint cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely diced
- 1/4 cup Kalamata olives, halved
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- For the Dressing:
- 1/4 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
Cook the Spaghetti: Boil the spaghetti according to package directions until al dente. Drain, rinse with cold water, and set aside to cool completely.
Prepare the Vegetables: While the spaghetti cools, chop the tomatoes, cucumber, bell peppers, red onion, and Kalamata olives.
Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper.
Combine Ingredients: In a large bowl, toss the cooled spaghetti with the chopped vegetables, feta cheese, parsley, and basil.
Dress the Salad: Pour the dressing over the salad and toss until everything is evenly coated.
Chill & Serve: Refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Tips:
Add some grilled chicken, shrimp, or chickpeas for extra protein.
You can substitute the feta with goat cheese or omit it entirely for a dairy-free option.
Store leftovers in an airtight container in the fridge for up to 3 days.
This salad is a great option for lunch, dinner, or as a side dish! It’s packed with fresh vegetables, Mediterranean flavors, and a light vinaigrette dressing.
Enjoy!