This cold spaghetti salad is floating with different textures and refreshing flavors, perfect for the flood of upcoming potlucks and barbecues this summer!
Cook the spaghetti according to box directions, removing from heat once they are al dente. Run the noodles under cold water. Place your cooked spaghetti in a large bowl. If you cook your pasta in advance, mix it with a little olive oil so it does not stick together.
Top with the chopped and diced vegetables, feta, and Greek salad dressing, then sprinkle the parmesan cheese on top. Mix well until combined. The vegetables will fall to the bottom because they are heavier so make sure you mix deep into the bowl.
Add salt and pepper to taste.
Garnish with fresh parsley.
Notes
Nutritional facts are dependent upon the specific type of dressing you use. The nutritional facts provided does NOT include the dressing. Factor in the dressing that you use.
You can make this salad a day in advance and store it in an airtight container kept in the refrigerator. The pasta will absorb quite a bit of the dressing overnight, so feel free to add a bit more before serving, if desired.
Leftovers can be stored in an airtight container kept in the refrigerator for up to 4 days.