Spaghetti Salad with Cherry Tomatoes, Feta, and Marinated Veggies Recipe
Introduction
This refreshing spaghetti salad is a vibrant mix of tender pasta, fresh vegetables, and tangy feta cheese, all tossed in a zesty lemon and Italian herb dressing. Perfect for a light lunch or a crowd-pleasing side dish at your next gathering.
Ingredients
- 16 oz spaghetti
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup extra virgin olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon honey
- Salt and pepper (to taste)
- 12 oz cherry tomatoes (red and yellow, sliced in half)
- 2 medium cucumbers (sliced)
- 1/3 cup red onion (chopped)
- 1/3 cup black olives (sliced)
- 1/3 cup green olives (sliced)
- 4 oz crumbled feta cheese
Instructions
- Step 1: Bring a large pot of water to a boil. Cook the spaghetti according to the package instructions until al dente.
- Step 2: Drain the pasta and immediately rinse it under cold water to stop the cooking process. Drain again thoroughly.
- Step 3: While the pasta cooks, prepare the dressing by combining olive oil, lemon juice, honey, and Italian seasoning in a large bowl. Stir well, then season generously with salt and pepper.
- Step 4: Add the halved cherry tomatoes, sliced cucumbers, chopped red onion, and both black and green olives to the bowl with the dressing. Toss to coat the vegetables well, allowing them to marinate and release their juices.
- Step 5: Once the pasta is cooled, add it to the bowl with the marinated vegetables. Sprinkle the crumbled feta cheese over the top and gently toss everything together.
- Step 6: Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired. Serve chilled or at room temperature.
Tips & Variations
- For extra protein, add grilled chicken or chickpeas.
- Use fresh herbs like basil or parsley to brighten the flavors even more.
- If you prefer a tangier salad, increase the lemon juice slightly.
- Swap the feta for mozzarella or goat cheese for a different twist.
Storage
Store the spaghetti salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. Serve cold or at room temperature. If the salad seems dry after storing, toss it with a bit more olive oil or a splash of lemon juice before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this spaghetti salad ahead of time?
Yes, this salad tastes great when made a few hours in advance or even the day before, allowing the flavors to develop fully while it chills in the refrigerator.
What type of pasta works best?
Spaghetti is traditional here, but you can substitute with other long pasta like linguine or fettuccine. Short pasta shapes like rotini or penne will work well too, holding the dressing nicely.
Print
Spaghetti Salad with Cherry Tomatoes, Feta, and Marinated Veggies Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Spaghetti Salad featuring al dente pasta tossed with a zesty lemon and olive oil dressing, colorful cherry tomatoes, crisp cucumbers, red onions, mixed olives, and tangy crumbled feta cheese. Perfect as a light lunch or a delightful side dish for summer gatherings.
Ingredients
Pasta
- 16 oz spaghetti
Dressing
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup extra virgin olive oil
- 1 tablespoon Italian seasoning
- 1 tablespoon honey
- Salt and pepper (to taste)
Vegetables and Add-ins
- 12 oz cherry tomatoes (red and yellow, sliced in half)
- 2 medium cucumbers (sliced)
- 1/3 cup red onion (chopped)
- 1/3 cup black olives (sliced)
- 1/3 cup green olives (sliced)
- 4 oz crumbled feta cheese
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions until al dente.
- Drain and Rinse: Once the pasta is cooked, drain it thoroughly and immediately rinse under cold water to cool it down and stop the cooking process. Drain again to remove excess water.
- Prepare Dressing: While the pasta cooks, in a large bowl combine olive oil, lemon juice, honey, and Italian seasoning. Whisk together to form a well-emulsified dressing. Season generously with salt and pepper to taste.
- Combine Vegetables: Add the halved cherry tomatoes, sliced cucumbers, chopped red onion, black olives, and green olives into the bowl with the dressing. Toss gently to coat the vegetables evenly and allow them to marinate while the pasta cooks. This helps the tomatoes release their flavorful juices.
- Toss Pasta and Feta: Add the cooled and drained spaghetti to the marinated vegetables and dressing. Sprinkle the crumbled feta cheese over the top, then toss gently to combine all ingredients thoroughly.
- Adjust Seasoning: Taste the salad and adjust salt, pepper, and additional lemon juice as desired to enhance the flavors.
Notes
- Make sure to rinse the pasta under cold water immediately after cooking to stop it from becoming mushy and to cool it for the salad.
- If you prefer, you can prepare the dressing ahead of time to let the flavors meld together before adding the vegetables.
- For added protein, grilled chicken or chickpeas can be mixed into the salad.
- This salad is best served chilled or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: spaghetti salad, pasta salad, Mediterranean salad, summer salad, feta cheese, cherry tomatoes, cucumber salad, easy pasta recipe
