Loaded Greek Salad Spaghetti Recipe
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
Dressing
  • 5tbsp Extra virgin olive oil
  • 1tbsp fresh lemon juice
  • 1tbsp red wine vinegar
  • 1large clove fresh garlic minced
  • 1tsp dried oregano
  • 1/4 tsp Dijon mustard
  • 3tbsp chopped fresh Italian parsley
  • 1/2tsp sugar
Salad
  • 1box Tresomega Nutrition Quinoa Spaghetti
  • 1 cup cherry tomatoes halved
  • 2 small Persian cucumbers sliced
  • 2medium radishes halved and sliced
  • 1/2 medium red onion thinly sliced
  • 1large roasted red pepper sliced
  • 3tbsp sun-dried tomatoes in olive oil
  • 1/4cup pitted olives roughly chopped
  • 1cup fresh basil leaves torn
  • 1/2cup crumbled feta cheese
Instructions
  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water, drain and mix with a tsp of olive oil.
  2. Add all of the dressing ingredients to a small mixing bowl and whisk well. Season with salt and pepper to taste then store in refrigerator until ready to serve.
  3. Pour the vinaigrette over the spaghetti and vegetables. Add the feta, basil and olives and toss lightly. Set aside for 30 minutes to let the flavors combine. Serve at room temperature.