This loaded spaghetti pasta salad has ALL the Greek food lover’s works! It’s super-easy to throw together for a quick weeknight dinner or cookout side dish.
Let it be known that there ain’t no Greek food mountain I won’t ever climb.
Also…this might be my 10 thousandth salad of the summer for real, you guys. It’s a hard obsession to kick I’m finding out.
I’m not sad about that either. No reason for you to be either because if there’s one thing you know about me it’s that my salads are anything BUT sad. Like, they’re really, really not even technically like salads because they’re just so dang good.
I’m a firm believer in this spaghetti pasta salad too. I mean, it’s Greek-style. It’s got the carbs and yet at the same time calls itself a salad.
I call that a salad home run. It’s a legit thing.
You know what else is legit? The fact that this salad is so dang easy to throw together on a whim WHENEVER that Greek food-craving hits. I’m hoping that particular craving is a normal thing nationwide seeing how I get those Greek-cravings like NOBODY’S business. Like five times a day.
But on that original topic. Guys, SO freaking easy-peasy stuff going down! The pasta salad itself is just a ton of Greek ingredients tossed in your biggest salad bowl with oodles of spaghetti.
But then came the salad game-changer we all know as dressing. This one happens to be a creamy dijon Parmesan dressing and it is completely ridiculous.
This bowl, though? It’s just completely ridiculous and basically everything I want to bury my face in for the remainder of summer.
And you can either judge me or join me on that one.
But just between you and me, I’d pick door #2. Perks include face-diving into ridiculously-large bowls of this pasta salad.
And that is what we call a home run in salad land.
- 12 oz cooked spaghetti pasta
- 1 medium cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives
- 1 small red onion, diced
- 1 cup shredded lettuce
- 1/2 cup crumbled feta cheese
- 2 tablespoons minced fresh basil
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon agave syrup
- 1/4 cup Parmesan cheese
- Salt and pepper to taste
- In a large serving bowl, combine spaghetti, cucumber, tomatoes, olives, onion, lettuce, cheese, and basil. Set aside.
- In a small bowl, whisk all dressing ingredients until smooth. Season with salt and pepper to taste. Pour dressing over salad and gently toss until noodles are coated. Chill salad before serving. Enjoy!!