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Greek Style Spaghetti Salad

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
351 calories per serving


> 1 (13.25 oz) pkg whole wheat spaghetti
> 3 tbsp olive oil
> 1 tbsp Dijon mustard
> 2 tsp minced garlic
> 1 lemon
> 1 medium zucchini
> 1 pint cherry tomatoes
> 1/2 cup  feta crumbles
> 1/4 cup fresh mint leaves
> 1/2 cup Kalamata olives


Bring a large pot of water to boil over high heat. Cook spaghetti according to package directions. Drain and set aside.
Meanwhile heat oven to high broil. Whisk together the olive oil, mustard, and garlic. Juice the lemon and add to the dressing. Slice the zucchini into thin rounds. Toss the zucchini and tomatoes with half the dressing. Season with salt (in moderation) and pepper. Broil for 4-6 minutes or until lightly charred and tender.
Slice the olives and toss with cooked noodles, broiled squash and tomatoes, remaining dressing, and feta. Tear the mint leaves and sprinkle on top. Chill until serving.

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