Spaghetti Salad
A vibrant salad that combines hearty spaghetti with fresh garden vegetables, perfect for summer gatherings.
Equipment
- Large Pot
- Colander
- Mixing Bowl
Ingredients
- 16 oz Spaghetti
- 1/4 cup Lemon Juice Freshly squeezed.
- 1/4 cup Extra Virgin Olive Oil
- 1 Tbsp Italian Seasoning
- 1 Tbsp Honey
- Salt and Pepper To taste.
- 12 oz Cherry Tomatoes Red and yellow, sliced in half.
- 2 medium Cucumbers Sliced.
- 1/3 cup Red Onion Chopped.
- 1/3 cup Black Olives Sliced.
- 1/3 cup Green Olives Sliced.
- 4 oz Feta Cheese Crumbled.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Bring a large pot of water to a boil. Cook spaghetti according to package instructions, about 8-10 minutes until al dente.
- Drain spaghetti in a colander and rinse with cold water to stop cooking. Allow to drain well.
- In a large mixing bowl, whisk together olive oil, lemon juice, honey, Italian seasoning, salt, and pepper.
- Add cherry tomatoes, cucumbers, red onion, black olives, and green olives to the bowl. Stir gently to coat the vegetables in the dressing.
- Once spaghetti is cooled, add it to the bowl with the vegetables and gently fold in crumbled feta cheese.
- Adjust seasoning with more salt, pepper, or lemon juice if desired. Serve warm, at room temperature, or chilled.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, keep dressing separate until serving.