A quick and easy cold spaghetti salad perfect for summer gatherings. Packed with fresh vegetables and a tangy dressing, it’s a delightful dish for picnics or potlucks.
Preparation time
15min
Ingredients
6 Servings
- 100 g black olives
- 0.5 tsp black pepper
- 200 g cherry tomatoes
- 1 cucumber
- 1 tsp dried oregano
- 150 g feta cheese
- 60 ml olive oil
- 0.5 red onion
- 30 ml red wine vinegar
- 1 tsp salt
- 450 g spaghetti
Directions
Step 1
Cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
Step 2
Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the black olives.
Step 3
In a large mixing bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, red onion, black olives, and crumbled feta cheese.
Step 4
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper.
Step 5
Pour the dressing over the spaghetti mixture and toss to combine well.
Step 6
Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.