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!
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.
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.
With love, from our simple kitchen to yours.
Other Pasta Salads
Greek Spaghetti Salad
- 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
- 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.
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 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.