Spaghetti Salad

This Spaghetti Salad is a fresh, colorful, and incredibly flavorful dish that I love making for warm-weather gatherings or even as a simple, meatless meal. With juicy tomatoes, crisp cucumbers, olives, red onion, and feta cheese tossed in a bright homemade Italian dressing, this cold pasta salad is always a hit. It’s quick to prepare and even better after a few hours in the fridge.

Why You’ll Love This Recipe

I love how easy this spaghetti salad is to throw together—it’s ready in just 20 minutes, and it uses pantry-friendly ingredients. The combination of textures and flavors is so satisfying, and I can easily customize it based on what I have on hand. Whether I’m making it for a potluck, picnic, barbecue, or just prepping lunches for the week, this salad never fails me. It’s refreshing, vibrant, and totally versatile.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Spaghetti (or any pasta of choice)

• Cherry or grape tomatoes

• Cucumber

• Black olives, pitted

• Green olives, pitted

• Red onion

• Feta cheese

For the homemade Italian dressing:

• Extra virgin olive oil

• Freshly squeezed lemon juice

• Honey (optional, for balance)

• Italian seasoning

• Salt

• Black pepper

Directions

1. I start by cooking the pasta according to the package instructions. Once it’s done, I drain it, rinse with cold water, and drain it again to keep the pasta firm and cool.

2. While the pasta cooks, I prepare the dressing. I combine olive oil, fresh lemon juice, honey, Italian seasoning, salt, and pepper in a mason jar and shake until everything is well blended.

3. I chop the tomatoes, cucumber, red onion, and olives, and add them to a large bowl with the dressing.

4. Once the pasta is cool, I add it to the bowl along with crumbled feta cheese and toss everything together.

5. I taste and season with more salt and pepper if needed. I like to refrigerate it for at least 30 minutes to let the flavors meld.

Servings and timing

This recipe serves 6 to 8 people as a side dish and takes 20 minutes to prepare.

Variations

• Pasta Swap: I often use bow-tie, rotini, or penne when I want a heartier bite or to change things up.

• Extra Veggies: I like adding bell peppers, marinated artichokes, mushrooms, or sun-dried tomatoes for more color and texture.

• Leafy Greens: A handful of arugula or spinach tossed in at the end makes it even more refreshing.

• Cheese Options: Mozzarella pearls or cubed Parmesan are great alternatives to feta.

• Dressing Twist: When I’m short on time, I use a store-bought Italian or Greek dressing.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually gets better after a day as the dressing soaks into the pasta. I give it a quick toss before serving. I don’t reheat this dish—it’s meant to be enjoyed cold.

FAQs

Can I make this salad ahead of time?

Yes, I prefer making it ahead so the flavors have time to blend. I usually prepare it a few hours in advance or even the night before.

What kind of pasta works best?

I usually stick with spaghetti, but short-cut pastas like rotini or penne also work well and hold up nicely in the dressing.

Is there a way to make it a full meal?

Absolutely. I sometimes add cooked shrimp, grilled chicken, or even chickpeas to turn it into a more filling dish.

Can I skip the feta cheese?

Yes, I skip the feta when needed or replace it with another cheese like mozzarella or Parmesan.

How do I keep the pasta from getting soggy?

I rinse it with cold water after cooking and drain it well. Chilling it before mixing with the veggies also helps it stay firm.

Conclusion

This Spaghetti Salad is one of my favorite dishes to make when I want something fresh, flavorful, and easy. It’s perfect for gatherings but simple enough for everyday meals. I love how customizable it is and how it always gets better after a little time in the fridge. Whether I’m serving it as a side or a light main course, it never disappoints.

Spaghetti Salad

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This Spaghetti Salad is a light, refreshing, and colorful cold pasta salad made with fresh vegetables, feta cheese, and a zesty homemade Italian dressing. Perfect for summer barbecues, potlucks, or easy meal prep, this quick and customizable recipe is a delicious way to enjoy spaghetti in a chilled and vibrant form.

• Author: Mayaa
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: No-cook
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

• 12 oz spaghetti (or pasta of choice)
• 1 cup cherry or grape tomatoes, halved
• 1 cucumber, diced
• 1/2 cup black olives, pitted and sliced
• 1/2 cup green olives, pitted and sliced
• 1/2 small red onion, thinly sliced
• 3/4 cup crumbled feta cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon honey (optional)
• 1 teaspoon Italian seasoning
• Salt and black pepper to taste

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Instructions

1. Cook the spaghetti according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again thoroughly.
2. In a mason jar or small bowl, combine olive oil, lemon juice, honey (if using), Italian seasoning, salt, and black pepper. Shake or whisk well to blend.
3. Chop the tomatoes, cucumber, olives, and red onion. Add them to a large mixing bowl.
4. Add the cooled spaghetti and crumbled feta cheese to the bowl with the veggies.
5. Pour the homemade dressing over the salad and toss until everything is evenly coated.
6. Taste and adjust seasoning as needed. Chill in the refrigerator for at least 30 minutes before serving.

Notes

• Rinsing and chilling the pasta helps prevent it from becoming soggy in the salad.
• You can substitute spaghetti with rotini, penne, or any short pasta.
• Add extra veggies or proteins like shrimp, chickpeas, or grilled chicken for a heartier version.
• Store-bought Italian dressing can be used as a convenient alternative.
• This salad is great for meal prep—flavors deepen after chilling.

Nutrition

• Serving Size: 1 cup
• Calories: 280
• Sugar: 3g
• Sodium: 370mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 15mg