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Cold Spaghetti Salad

A refreshing and colorful salad made with spaghetti, crisp vegetables, feta cheese, and olives, all dressed in a zesty Italian dressing. Perfect for hot days and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Lunch, Salad, Side Dish
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Spaghetti Can use pre-cooked or whole grain spaghetti.
  • 2 cups Crisp vegetables (e.g., bell peppers, cucumbers, cherry tomatoes) Use a colorful mix for best appeal.
  • 1 cup Feta cheese Can be swapped for mozzarella for a creamier texture.
  • 1/2 cup Olives Can be omitted or swapped for roasted red peppers.
  • 1/2 cup Italian dressing Adjust to taste; homemade dressing can also be used.

Method
 

Preparation
  1. Cook the spaghetti according to package instructions, then drain and cool.
  2. Rinse the spaghetti under cold water briefly to speed up cooling and wash off some of the starch.
  3. Chop the crisp vegetables and combine them in a large bowl with the cooled spaghetti, feta cheese, and olives.
  4. Pour the zesty Italian dressing over the salad and toss to combine.
  5. Chill in the refrigerator until serving to allow flavors to meld.

Notes

Store in an airtight container in the refrigerator for about 3 to 5 days. Stir before serving to redistribute the dressing.