If you’re looking for a vibrant, refreshing dish that bursts with flavor, the Spaghetti Salad with Fresh Vegetables and Feta Recipe is an absolute winner. This salad brings together tender spaghetti pasta, crisp cucumbers, juicy cherry tomatoes, and bell peppers all tossed in a tangy, garlicky dressing that perfectly complements the creamy feta. It’s the kind of recipe that feels like summer on a plate and is just as simple to whip up whether you’re meal prepping or entertaining friends. If you love a salad that satisfies with texture and taste, this one will become a staple in your kitchen in no time.
Ingredients You’ll Need
This salad relies on simple but essential ingredients that balance freshness, creaminess, and a bit of zest. Each plays a key role in building layers of flavor and adding delightful colors and textures that make every bite exciting.
- Spaghetti pasta (8 oz): The base of the salad, cooked al dente to provide a satisfying bite that soaks up the dressing beautifully.
- Cherry tomatoes (1 cup, halved): Juicy and sweet, they add pops of color and fresh flavor.
- Cucumber (1/2, diced): Adds a crisp and cooling element to the salad.
- Red bell pepper (1/2, diced): Brings a mild sweetness and crunch.
- Red onion (1/4, finely chopped): Offers a subtle sharpness without overpowering.
- Black olives (1/4 cup, sliced, optional): Provide a salty, briny contrast that deepens the salad’s flavor.
- Feta cheese (1/4 cup, crumbled, optional): Creamy and tangy, it adds richness that ties everything together.
- Fresh parsley (1/4 cup, chopped, optional): Adds a fresh herbal brightness at the end.
- Olive oil (1/4 cup): The dressing’s smooth foundation, bringing richness and helping flavors meld.
- Red wine vinegar (3 tablespoons): Provides acidity and zing to balance the oil and vegetables.
- Dijon mustard (1 tablespoon): Adds depth and a gentle spicy kick to the dressing.
- Honey or maple syrup (1 teaspoon, optional): Just a touch of sweetness to round out the flavors.
- Garlic (1 clove, minced): Infuses the dressing with a warm, aromatic note.
- Salt and pepper: Essential seasonings to bring out the best in every ingredient.
- Dried oregano (1 teaspoon): Or Italian seasoning for a classic Mediterranean touch.
How to Make Spaghetti Salad with Fresh Vegetables and Feta Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot of salted water to a boil. Cook the spaghetti pasta according to the package instructions until al dente—usually around 8 to 10 minutes. This is crucial because pasta that’s too soft will muddle the salad’s texture. Once cooked, drain and rinse under cold water to stop the cooking process and cool it quickly. Set the pasta aside in a large bowl.
Step 2: Chop and Prepare Your Fresh Vegetables
While your pasta cools, get chopping! Halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion. These fresh vegetables bring both crunch and juiciness that are essential to making this salad lively and colorful. If you’re using black olives and crumbled feta cheese, have them ready too.
Step 3: Whisk Up the Zesty Dressing
In a small bowl or jar, combine olive oil, red wine vinegar, Dijon mustard, minced garlic, honey (if using), salt, pepper, and dried oregano. Whisk or shake vigorously until emulsified. This dressing is the heart of the salad, coating the pasta and veggies with a tangy, savory glaze that ties every element together beautifully.
Step 4: Toss Everything Together
Add the chopped vegetables, olives, and feta cheese to the cooled pasta. Pour your dressing over the top and toss gently but thoroughly to ensure every strand of spaghetti and every chunk of vegetable is evenly coated. This step is key to marrying all the wonderful flavors.
Step 5: Chill to Let Flavors Meld
Cover your bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This resting time allows the flavors to mingle and intensify, making your Spaghetti Salad with Fresh Vegetables and Feta Recipe taste even better. It also ensures a nicely chilled, refreshing dish perfect for warm days.
Step 6: Final Toss and Serve
Before serving, give your salad one last toss. Sprinkle with freshly chopped parsley for a burst of green color and fresh herbal note. Serve chilled and enjoy the satisfying combination of fresh vegetables, creamy feta, and perfectly dressed pasta.
How to Serve Spaghetti Salad with Fresh Vegetables and Feta Recipe
Garnishes
Fresh parsley is a brilliant garnish to finish this salad, adding a subtle fresh aroma and lovely contrast of color. Feel free to add a few extra crumbles of feta on top for a final salty pop, or a light drizzle of olive oil to make those flavors shine even more.
Side Dishes
This pasta salad pairs wonderfully with grilled chicken or fish for a light but complete meal. It also makes a spectacular companion to barbecued meats, offering a crisp, cooling counterbalance to smoky flavors. For vegetarian options, pair it with toasted garlic bread or a warm vegetable soup.
Creative Ways to Present
For a fun twist, serve this salad in hollowed-out bell pepper halves or as a filling in crisp romaine lettuce leaves. It’s also fantastic layered in a glass trifle bowl for gatherings, where the vibrant colors shine through and entice your guests before they even taste a forkful.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the spaghetti salad in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days. The flavors actually deepen with time, making it a great option for next-day lunches or quick dinners.
Freezing
Freezing is not recommended for this salad. The texture of fresh vegetables, pasta, and feta can become mushy and lose their appeal after thawing. Instead, enjoy it fresh or refrigerated.
Reheating
This salad is best enjoyed cold or at room temperature. If you prefer, take it out of the fridge about 15 minutes before serving to let the flavors bloom. Reheating is not necessary and can interfere with the fresh crispness that makes this salad so delightful.
FAQs
Can I use other types of pasta for this Spaghetti Salad with Fresh Vegetables and Feta Recipe?
Absolutely! While spaghetti works beautifully for this salad, you can also use rotini, penne, or farfalle. Just make sure to cook the pasta al dente and cool it properly before mixing to maintain good texture.
Is this salad suitable for meal prepping?
Yes, this spaghetti salad is perfect for meal prepping. Prepare it a few hours or even a day in advance to allow the flavors to develop. Just keep it refrigerated and toss before serving for the best experience.
Can I make this salad vegan?
Definitely! Simply omit the feta cheese, or substitute it with a vegan cheese alternative or tofu for similar creaminess. The rest of the ingredients are naturally vegan-friendly.
What can I add to make the salad more filling?
Adding cooked chickpeas, grilled chicken, or even sliced avocado can boost the salad’s protein and healthy fat content, turning it into an even more satisfying main dish.
How do I prevent the salad from becoming soggy?
Draining and rinsing the pasta with cold water after cooking helps stop it from overcooking and becoming mushy. Also, add the dressing just before serving or store the salad chilled to keep vegetables crisp and fresh.
Final Thoughts
This Spaghetti Salad with Fresh Vegetables and Feta Recipe is a true gem in the world of easy, flavorful dishes. Its perfect blend of textures, freshness, and zesty dressing guarantees a crowd-pleaser every time. Whether you’re hosting a summer picnic or need a quick weekday meal, this salad brings joy and color to your table. Give it a try—you’ll wonder how you ever lived without it!
Print
Spaghetti Salad with Fresh Vegetables and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This chilled Spaghetti Salad is a vibrant, refreshing dish perfect for warm days or as a tasty side. Featuring al dente spaghetti tossed with crisp cherry tomatoes, cucumber, red bell pepper, red onion, olives, and feta cheese, all coated in a zesty vinaigrette dressing made from olive oil, red wine vinegar, Dijon mustard, and garlic. Ready in just about 20 minutes and ideal for make-ahead meals, this salad beautifully blends fresh flavors with a satisfying bite.
Ingredients
Pasta
- 8 oz (about 1/2 box) spaghetti pasta
Vegetables & Add-ins
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 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. Cook the spaghetti pasta according to the package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to cool it down quickly. Set aside.
- Prepare the Vegetables: While the pasta is cooking, chop the tomatoes, cucumber, red bell pepper, and red onion. Set aside along with the olives and 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 (if using), minced garlic, salt, pepper, and dried oregano. Taste and adjust seasoning as needed.
- Combine the Salad: In a large bowl, combine the cooled pasta, chopped vegetables, olives, and feta cheese (if using). Pour the dressing over the pasta and toss thoroughly until everything is evenly coated.
- Chill: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This salad can be made a few hours in advance, enhancing the taste.
- Serve: Before serving, toss the salad again and garnish with fresh parsley for added color and flavor. Enjoy as a refreshing side dish or a light meal.
Notes
- This salad can be customized by adding other vegetables like bell peppers or red onions as desired.
- For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
- The salad keeps well in the refrigerator for up to 2 days, though best enjoyed fresh.
- Rinsing the pasta with cold water stops the cooking process and prevents it from becoming mushy.
- Adjust the sweetness in the dressing by adding more or less honey or maple syrup according to taste.
- Use whole wheat or gluten-free spaghetti to make the dish gluten-free.
