Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 servings
Course Salad, Side Dish
This pasta salad is served cold and tossed with Greek dressing and fresh veggies!
- 1 lb spaghetti
- 3/4 long english cucumber diced
- 1 pint grape tomatoes halved
- 1/2 green bell pepper diced
- 1/4 cup sliced pitted olives
- 1/3 cup feta cheese cubed
- 1/4 cup red onion diced
- 1 tablespoon fresh parsley
- 1 cup bottled Greek vinaigrette dressing
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano
Whisk together dressing ingredients and set aside.
Cook spaghetti al dente according to package directions. Rinse under cold water.
Combine all ingredients in a large bowl. Add dressing and toss.
Refrigerate at least 2 hours before serving.
Calories: 316, Carbohydrates: 32g, Protein: 6g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 4mg, Sodium: 96mg, Potassium: 219mg, Fiber: 2g, Sugar: 3g, Vitamin A: 425IU, Vitamin C: 10.6mg, Calcium: 40mg, Iron: 0.8mg
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