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Spaghetti Pasta Salad

This is the pasta salad that pretends it’s a party and never wants to leave. Juicy tomatoes, crunchy cucumbers, briny olives, and tangy feta cheese get all dressed up in a zippy homemade Italian dressing—because store-bought just can’t hang. It’s a side dish so addictive, your other salads will start to feel left out.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Side Dish
Servings 8

Equipment

  • Large pot
  • Colander
  • Large mixing bowl
  • Cutting board
  • Sharp Knife
  • Mason jar or small bowl
  • Fork or whisk

Ingredients
  

  • 1 pound 16 ounces spaghetti
  • 1/4 cup freshly squeezed lemon juice about 2 large lemons
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon Italian seasoning
  • 1 tablespoon honey
  • Salt and black pepper to taste
  • 2 cups cherry or grape tomatoes sliced in half
  • 2 medium cucumbers sliced (about 2 cups)
  • 1/3 cup chopped red onion
  • 1/3 cup sliced black olives
  • 1/3 cup sliced green olives
  • 1/2 cup 4 ounces crumbled feta cheese

Instructions

  • Cook the Pasta: Bring a large pot of water to a boil. Cook the spaghetti according to the package directions until just al dente, so it still has a little bite.
    1 pound 16 ounces spaghetti
  • Rinse and Drain: Drain the cooked spaghetti and rinse it under cold water to stop the cooking and keep it from getting mushy. Drain really well.
  • Mix the Dressing: In a mason jar or small bowl, combine the lemon juice, olive oil, Italian seasoning, honey, salt, and black pepper. Shake or whisk until it’s all mixed together.
    1/4 cup freshly squeezed lemon juice, 1/4 cup extra virgin olive oil, 1 tablespoon Italian seasoning, 1 tablespoon honey, Salt and black pepper
  • Marinate the Veggies: Add the sliced tomatoes, cucumbers, red onion, black olives, and green olives to a large bowl. Pour the dressing over the veggies and toss so everything gets coated. Let it hang out while you deal with the pasta—the tomatoes will start to get juicy.
    2 cups cherry or grape tomatoes, 2 medium cucumbers, 1/3 cup chopped red onion, 1/3 cup sliced black olives, 1/3 cup sliced green olives
  • Assemble the Salad: Add the cooled, drained spaghetti and crumbled feta cheese to the bowl with the marinated veggies. Toss everything together until it looks like summer in a bowl.
    1/2 cup 4 ounces crumbled feta cheese
  • Taste and Adjust: Taste the salad and add more salt, pepper, or lemon juice if you think it needs a little extra zing. Serve right away, or chill it in the fridge for a few hours to let the flavors get even friendlier.