Easy Spaghetti Salad with Feta
Easy Spaghetti Salad with feta and fresh veggies is a refreshing meal that’s ready in minutes. It solves the problem of what to eat when you want something light and satisfying. After making this many times, I know the secret to the perfect texture. Crispy, fresh, and full of flavor. Try my Creamy Roasted Garlic Tomato Soup for a complete meal. Jump to Recipe If you love recipes like this, you’ll also enjoy Crispy Air Fryer Cherry Cheesecake Egg Rolls Recipe and Creamy Roasted Garlic Tomato Soup Recipe.
Why This Easy Spaghetti Salad with Feta Is Pure Comfort
- Light and refreshing
- Perfect for any season
- Tastes like a restaurant dish
- Quick to make
What You'll Need for Easy Spaghetti Salad with Feta
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12oz spaghetti
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: Fresh basil leaves
- Optional: Grilled shrimp
- Optional: Crusty bread
📝 Ingredient Notes
- spaghetti: Cook to al dente for best texture.
- feta: Use crumbled feta for even distribution.
- olives: Use kalamata for bold flavor.
- tomatoes: Use cherry tomatoes for sweetness and crunch.
🛒 Tools & Equipment I Recommend
- Baking Sheet — Ensures even cooking and prevents sticking. → See on Amazon
- Mixing Bowl — Large enough to toss ingredients easily. → See on Amazon
How to Make Easy Spaghetti Salad with Feta
- Cook spaghetti: Boil spaghetti in salted water until al dente. Drain and cool slightly.
- Chop veggies: Dice cucumber, halve cherry tomatoes, and pit olives.
- Mix dressing: In a bowl, whisk olive oil, vinegar, garlic, oregano, salt, and pepper.
- Combine ingredients: In a large bowl, toss cooked spaghetti with chopped veggies and feta.
- Add dressing: Pour dressing over the salad and mix until everything is coated.
- Chill and serve: Refrigerate for 30 minutes before serving. Garnish with fresh herbs if desired.
Cook's Tips for Perfect Easy Spaghetti Salad with Feta
- Texture tip: Cook spaghetti al dente to avoid sogginess.
- Common mistake and fix: Too much dressing can make the salad wet. Use 1/4 cup max.
- Flavor tip: Use fresh garlic for the best flavor.
- Storage tip: Store in an airtight container for up to 3 days.
Storing & Reheating Easy Spaghetti Salad with Feta
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Make up to 24 hours in advance and refrigerate.
Freezing Easy Spaghetti Salad with Feta
Not recommended for best texture.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10–15 minutes. Microwave: Not recommended as it can make the pasta soggy.
Recipe Notes
- Chef tip: Toss the salad right before serving to keep it fresh.
- Best substitution: Use mozzarella if feta is unavailable.
- Make-ahead: Make up to 24 hours in advance and refrigerate.
- Scaling: Double the recipe for a crowd.
- Troubleshooting: If salad is too wet, add more feta or drain the veggies.
Want to level up this recipe?
Cutting Board — Protects your countertops and makes prep easier. → Check price on Amazon
Easy Spaghetti Salad with Feta
Ingredients
Main Ingredients
- 12oz spaghetti
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
Seasonings
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Optional Toppings
- Fresh basil leaves
- Grilled shrimp
- Crusty bread
Instructions
- Cook spaghetti: Boil spaghetti in salted water until al dente. Drain and cool slightly.
- Chop veggies: Dice cucumber, halve cherry tomatoes, and pit olives.
- Mix dressing: In a bowl, whisk olive oil, vinegar, garlic, oregano, salt, and pepper.
- Combine ingredients: In a large bowl, toss cooked spaghetti with chopped veggies and feta.
- Add dressing: Pour dressing over the salad and mix until everything is coated.
- Chill and serve: Refrigerate for 30 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Chef tip: Toss the salad right before serving to keep it fresh.
- Best substitution: Use mozzarella if feta is unavailable.
- Make-ahead: Make up to 24 hours in advance and refrigerate.
- Scaling: Double the recipe for a crowd.
- Troubleshooting: If salad is too wet, add more feta or drain the veggies.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for best texture.
- Oven reheat: Reheat in a 350°F oven for 10–15 minutes.
- Microwave reheat: Not recommended as it can make the pasta soggy.
- Make ahead: Make up to 24 hours in advance and refrigerate.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 12g
- Carbs: 45g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 15mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Spaghetti Salad with Feta FAQs
Yes, make up to 24 hours in advance and store in an airtight container. Toss again before serving.
Overcooked pasta or too much dressing can make the salad soggy. Cook pasta al dente and use 1/4 cup max dressing.
Yes, you can swap in bell peppers, red onion, or corn.
Mozzarella or goat cheese work well as substitutes.
Yes, this recipe is vegetarian. Just make sure the olive oil is vegan if needed.
A Warm Final Note
I can’t wait for you to try Easy Spaghetti Salad with Feta and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
