Easy Greek Spaghetti Pasta Salad (30-Minute Recipe)
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Greek Spaghetti is an easy spaghetti pasta salad recipe that comes together quickly. Loaded with veggies and topped with a homemade Greek vinaigrette, this cold spaghetti salad is my latest obsession! You’ll love this perfect summer side dish!
Did I mention that I’m obsessed with this easy Greek pasta salad recipe? It’s so good for summer picnics and my favorite thing to make once the weather turns warm.
I also love this cold dishes like this pair perfectly with any of my favorite main courses, making this traditional Greek salad so simple to whip up and enjoy.
Once the hot days arrive, there’s no doubt in my mind that I’m cooking this good pasta salad asap.
I’ve also made this for summer parties – and I will say that it’s always a crowd-pleasing side dish!
The fun part about making this Greek spaghetti salad is that the tender pasta is good the next day, too!
That means that you get to enjoy all the Greek flavors and the tender spaghetti noodles of this perfect dish over and over again!
Follow the simple steps on the recipe card below to make this simple pasta salad. You’ll love the tangy flavors and the texture of the added fresh vegetables.
Just a little bit of effort is needed to make this fun side dish and easy pasta salad! Perfect for summer cookouts!
Great pasta salad recipes like this are the best!
Greek Spaghetti
I know what you’re thinking — pasta salad with spaghetti noodles?! Trust me, it will all make sense after that first bite.
Fresh summer cucumbers, smoky roasted red peppers, Kalamata olives, red onion, and tangy feta cheese make for the perfect flavor combination.
And, cold spaghetti salad is the heartiest way to get it into your stomach!
Everything is tossed with a homemade Greek vinaigrette that infuses the noodles with loads of flavor.
Greek spaghetti is the perfect summer potluck recipe, whether you are attending a backyard BBQ or just grilling outside with the family on a Friday night.
Enjoy more Mediterranean-inspired favorites like Beef Carpaccio or this tortellini pasta salad.
Tips for Making Pasta Salad with Spaghetti Noodles
- Save prep time. You’re free to roast your own red peppers, but a jar of roasted red peppers works just fine.
And if you don’t feel like peeling cucumbers, use English cucumbers instead! - Always salt the water. Whether you’re making pasta salad with spaghetti noodles or another shape, salting the water gives the pasta more flavor.
- Cook to al dente. Since the noodles will soften a bit after absorbing some of the dressing, you don’t want to overcook them.
They should be tender but still have a slightly firm bite. - Include more veggies. Zucchini and bell pepper can be added or swapped into Greek spaghetti as needed.
Don’t like Kalamata olives? Use sliced black olives or leave them out.
Greek Spaghetti Recipe FAQ
Generally, you’ll want to rinse the noodles to remove excess starch, then toss them with a little oil to create a sort of barrier.
It’s less of a concern with this spaghetti pasta salad recipe, as the vinaigrette is more for flavor than moisture.
Sure! Cook your pasta and chop your vegetables the day before, then store everything together in an airtight container.
Make and store your Greek vinaigrette separately. I like to add everything to a mason jar — it’s easy to store, and you can give it a good shake when it’s time to use it!
When you’re ready to eat, pour the vinaigrette over the cold spaghetti salad and toss until everything is well-coated.
Storing Leftover Cold Spaghetti Salad
Greek spaghetti will last in the refrigerator for 4 to 5 days. Cover the bowl tightly with plastic or transfer leftovers to an airtight container.
If you are planning on leftovers, you may want to make a little extra dressing.
Store it separately and use it to freshen up the pasta salad with spaghetti noodles before digging in.
Enjoy!
With love, from our simple kitchen to yours.
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Easy Greek Spaghetti Pasta Salad (30-Minute Recipe)
Ingredients
- 16 ounces spaghetti, cooked according to package instructions
- 1 cup Kalamata olives, pitted and sliced
- 2 cucumbers, diced
- 2 cups roasted red peppers
- 1/4 cup diced red onion
- 1 1/2 cups crumbled Feta cheese
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 2 teaspoons Italian seasoning
- 1 clove garlic, minced
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large bowl combine spaghetti, cucumbers, roasted red peppers, red onion, and feta cheese.
- In a small bowl whisk together olive oil, red wine vinegar, lemon juice, Italian seasoning, garlic, sugar, salt and pepper.
- Pour the dressing over the pasta salad and toss gently until everything is fully combined.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2018, updated and republished July 2024
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This sounds Awesome and will make this for Sunday dinner. Keep the great recipes coming!! Thanks, Marie Goodson
This was an awesome fresh tasting pasta salad. I loved the feta cheese in it with the peppers.
Simple ingredients, straightforward instructions, and a delicious result!
Hi Abigail!
So glad you enjoyed!
TSRI Team Member,
Devlyn