You have heard of Greek Salad but have you tried Greek Salad Spaghetti? Think of all the flavors of Quinoa spaghetti wrapped in a rich and tasty greek salad dressing with fresh garlic, herbs and mixed with sliced cucumbers, fresh basil, sweet cherry tomatoes. roasted red peppers, radishes, red onion, olives, sun-dried tomatoes and feta cheese. Now you see why I called it the loaded Greek Salad spaghetti. It’s literally loaded with all sorts of delicious ingredients.
Putting together a Loaded Greek Salad Spaghetti recipe is pretty easy and is one of the quickest meals you will ever create. We love to serve it alone on meatless Monday. If you must have meat you can serve it with grilled chicken, fish or steak.
The key to a delicious main-course salad recipe like this one is to use the best quality ingredients and load it with filling and nutrient rich ingredients. I used Tresomega Nutrition Quinoa Spaghetti which is made with a blend of organic quinoa, organic amaranth and organic rice. Tastes so much better and has more nutritive value than regular spaghetti. For those following a gluten free diet you will be happy to know Tresomega nutrition spaghetti is gluten free, corn free and certified organic
- Very important to use good quality olive oil for this recipe. Always shop for the best and recently harvested olive oil . Good olive oil brands will have the date behind the bottle.
- Don’t use the crumbled feta! Buy a block and cut it into bite sized pieces. Another tip; you can make feta cheese less salty by soaking in water for a few minutes before serving.
- Use olives sparingly as the flavor can be overpowering.
- Always toss your salad in a bigger bowl than the one you will serve it in.
We cannot stop eating this salad at home and I can’t wait for you to try it. It’s great for parties because the vegetables taste even better after sitting in the dressing for a while. It is just the simplest and tastiest salad recipe that you will ever need.