If you’re looking for a vibrant, refreshing dish that’s bursting with color and flavor, then this Spaghetti Salad with Cherry Tomatoes, Cucumber, and Feta Recipe is an absolute must-try. This salad balances the hearty chew of spaghetti with the crisp, juicy crunch of fresh vegetables and the creamy tang of feta cheese, all tied together with a zesty, homemade dressing. Perfect for warm days, potlucks, or whenever you want a meal that feels both light and satisfying, this recipe truly celebrates simple ingredients coming together in the most delightful way.
Ingredients You’ll Need
Getting the ingredients right is the secret to this salad’s irresistible charm. Each component plays a key role, from the pasta’s comforting bite to the bright burst of ripe cherry tomatoes and the salty-sweet pop of feta cheese, creating a harmony of textures and flavors that’s impossible not to love.
- Spaghetti pasta (8 oz): Use about half a box to keep the salad perfectly balanced between pasta and veggies.
- Cherry tomatoes (1 cup, halved): These add a juicy sweetness and vibrant red color that brighten up the entire dish.
- Cucumber (1/2, diced): For crisp freshness and a cooling contrast to the tangy dressing.
- Red bell pepper (1/2, diced): Adds a subtle sweetness and a satisfying crunch.
- Red onion (1/4, finely chopped): Just enough for a gentle sharpness without overpowering.
- Black olives (1/4 cup, sliced): Optional, but their briny depth perfectly complements the other flavors.
- Feta cheese (1/4 cup, crumbled): A creamy, salty touch that elevates the salad’s richness.
- Fresh parsley (1/4 cup, chopped): Adds a pop of green color and fresh herbaceous notes.
- Olive oil (1/4 cup): The base of the dressing, lending smoothness and richness.
- Red wine vinegar (3 tablespoons): Or white vinegar, for that essential tanginess that brightens every bite.
- Dijon mustard (1 tablespoon): Brings a subtle heat and emulsifies the dressing beautifully.
- Honey or maple syrup (1 teaspoon, optional): Balances acidity with a touch of sweet harmony.
- Garlic (1 clove, minced): Adds aromatic depth that rounds out the dressing perfectly.
- Salt and pepper: To taste, naturally enhancing all the other flavors.
- Dried oregano (1 teaspoon): Or Italian seasoning for an extra layered herbal note.
How to Make Spaghetti Salad with Cherry Tomatoes, Cucumber, and Feta Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, then carefully cook your spaghetti according to the package instructions until al dente, usually around 8 to 10 minutes. The goal is to have the spaghetti tender but with a little bite—perfect for absorbing the dressing without turning mushy. Once cooked, drain and immediately rinse under cold water to halt the cooking and cool the pasta quickly. This step ensures your salad stays fresh and light.
Step 2: Prepare the Vegetables
While the pasta is cooking, take the time to chop your cherry tomatoes in half so their juicy insides burst through the salad. Dice the cucumber and red bell pepper to add crunch and color, then finely chop the red onion to sprinkle a touch of sharpness across the dish. If you’re using olives and feta cheese, slice and crumble them now. These fresh ingredients provide the textural contrast that makes this spaghetti salad so exciting.
Step 3: Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and a pinch of salt and pepper. If you like a hint of sweetness, add honey or maple syrup to balance the acidity. Finish with dried oregano or Italian seasoning. This vibrant vinaigrette is the heart and soul of the Spaghetti Salad with Cherry Tomatoes, Cucumber, and Feta Recipe, bringing every ingredient to life with bright, tangy notes.
Step 4: Combine the Salad
In a large mixing bowl, toss together the cooled spaghetti and all the chopped vegetables, along with the olives and feta if you’re including them. Drizzle the dressing over the top, then toss everything thoroughly to coat each strand and veggie piece with flavor. The magic happens here as each bite becomes an irresistible blend of tastes and textures.
Step 5: Chill and Marinate
Cover the salad and place it in the refrigerator for at least 30 minutes. This waiting time allows the flavors to meld beautifully and the pasta to soak up the dressing. You can also prepare this salad a few hours ahead, making it an ideal dish to bring to gatherings or enjoy as a make-ahead lunch.
Step 6: Serve with Fresh Parsley
Just before serving, give your salad one last toss and sprinkle chopped fresh parsley on top. The parsley adds a fresh, herbaceous aroma and a lively pop of green that makes the whole dish look as good as it tastes. Now it’s ready to be enjoyed!
How to Serve Spaghetti Salad with Cherry Tomatoes, Cucumber, and Feta Recipe
Garnishes
For an extra touch, sprinkle some toasted pine nuts or slivered almonds over your salad for crunch. A few extra crumbles of feta cheese or a drizzle of balsamic glaze can also add layers of flavor that make every bite memorable. Fresh basil leaves or microgreens work beautifully too, adding a delicate freshness to complement the seasoned dressing.
Side Dishes
This Spaghetti Salad with Cherry Tomatoes, Cucumber, and Feta Recipe shines on its own but pairs wonderfully with grilled chicken, shrimp, or even a crispy garlic bread. If you want to keep it vegetarian, a side of roasted vegetables or a light, creamy dip like tzatziki is a fantastic match that rounds out the meal.
Creative Ways to Present
Want to impress your guests? Serve the salad in elegant glass bowls or hollow out a large cucumber and fill it with the salad for a charming presentation. Individual mason jars layered with salad and dressing make for perfect grab-and-go lunches or picnic treats that look as delightful as they taste.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The spaghetti salad will keep its fresh flavors for up to 3 days, making it an excellent option for next-day lunches. Just give it a gentle stir before serving, as the flavors may settle.
Freezing
Freezing this salad is not recommended since the fresh vegetables and feta can become watery and lose their texture when thawed. It’s best enjoyed fresh or within a few days of preparation.
Reheating
This salad is designed to be eaten chilled or at room temperature, so reheating is unnecessary. If you prefer, you can let it sit out for 15 to 20 minutes to take the chill off before serving. The flavors actually become more vibrant when it’s slightly warmed by your taste buds!
FAQs
Can I use a different type of pasta for this salad?
Absolutely! While spaghetti works wonderfully here, you can substitute with fusilli, penne, or farfalle to create different textures and hold the dressing well.
Is it necessary to rinse the pasta after cooking?
Rinsing cools down the spaghetti quickly to stop the cooking process and helps prevent it from sticking together, which is important for this cold pasta salad.
Can I make the dressing ahead of time?
Yes! The dressing can be prepared a day in advance and stored in the fridge. Just bring it to room temperature and whisk again before tossing with the salad.
What can I substitute for feta cheese if I’m lactose intolerant?
You can use a dairy-free cheese alternative or omit it entirely. Toasted nuts or seeds can add texture and a touch of richness as well.
How long can I keep this salad in the fridge?
Stored properly in an airtight container, this salad stays fresh for about 3 days. Beyond that, the vegetables may start to lose their crunch and the dressing might separate.
Final Thoughts
This Spaghetti Salad with Cherry Tomatoes, Cucumber, and Feta Recipe is one of those easy, feel-good dishes you’ll find yourself returning to again and again. It’s simple but never boring—a perfect harmony of fresh, crisp vegetables, creamy cheese, and that irresistible tangy dressing. Whether you’re packing it for lunch or serving it at a gathering, I promise this salad will bring smiles to the table. Give it a try and enjoy every bite of its bright, colorful charm!
Print
Spaghetti Salad with Cherry Tomatoes, Cucumber, and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling and No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This vibrant Spaghetti Salad recipe is a refreshing and easy-to-make dish perfect for lunch, picnics, or as a light dinner. Featuring al dente spaghetti tossed with crisp cherry tomatoes, cucumber, red bell pepper, and red onion, all coated in a tangy homemade dressing of olive oil, red wine vinegar, Dijon mustard, and herbs. Optional additions like black olives, feta cheese, and fresh parsley add layers of flavor and texture. This chilled salad can be prepared ahead of time and enjoyed as a nutritious and satisfying meal.
Ingredients
Pasta
- 8 oz (about 1/2 box) spaghetti pasta
Vegetables
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
Optional Toppings
- 1/4 cup black olives, sliced (optional)
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup fresh parsley, chopped (optional)
Dressing
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar (or white vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 teaspoon dried oregano (or Italian seasoning)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and rinse it under cold water to stop cooking and cool it down quickly. Set aside.
- Prepare the Vegetables: While the pasta cooks, chop the cherry tomatoes, cucumber, red bell pepper, and finely chop the red onion. Set these aside along with the sliced black olives and crumbled feta cheese, if using.
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey or maple syrup for sweetness (if using), minced garlic, salt, pepper, and dried oregano or Italian seasoning. Taste and adjust seasoning as needed to balance flavors.
- Combine the Salad: In a large mixing bowl, add the cooled spaghetti, chopped vegetables, olives, and feta cheese if using. Pour the dressing over the salad and toss everything thoroughly until the pasta and vegetables are evenly coated with the dressing.
- Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. The salad can be made a few hours in advance to enhance the flavor.
- Serve: Before serving, give the salad a good toss again and garnish with freshly chopped parsley for added color and flavor. Enjoy this chilled spaghetti salad as a refreshing side dish or light main meal.
Notes
- For extra protein, consider adding cooked chicken, shrimp, or chickpeas.
- You can substitute the red wine vinegar with white vinegar or lemon juice for a different tang.
- Adjust the amount of honey or maple syrup according to your desired sweetness level or omit for a more savory version.
- Use gluten-free spaghetti to make this salad gluten-free if needed.
- This salad keeps well for up to 2 days refrigerated but is best eaten fresh for optimal texture and flavor.
- Add fresh herbs like basil or mint for a different aromatic twist.
