Cold Spaghetti Salad with Feta & Cherry Tomatoes

Introduction — Bright, Textural, Effortless

This Cold Spaghetti Salad is the kind of dish I reach for when the calendar fills with potlucks, warm-weather lunches, and the kind of lazy weekend entertaining that calls for something vibrant and fuss-free.

Why it works:

• Long, cool strands of pasta provide a neutral canvas that soaks up citrus-bright dressing while staying delightfully toothsome.
• Crunch from cucumber and bell pepper contrasts with creamy feta and briny Kalamata olives for a satisfying interplay of textures.
• Fresh basil and a scattering of toasted pine nuts add aromatic lift and a toasty finish that makes every forkful feel intentional.

Who will love this:
Anyone who prefers bright, Mediterranean-inspired flavors over heavy mayo-based salads. It’s approachable, adaptable, and forgiving — great for cooks who want something that travels well and tastes even better after a short rest in the fridge.

Tone & tips in this piece:
I’ll walk you through ingredient choices, texture notes, and pro-level tips to get the best mouthfeel and flavor balance without changing the recipe itself. Expect practical technique, sensory cues to watch for, and plating-optional serving ideas so the salad shines whether it’s on a picnic blanket or a buffet table.

Gathering Ingredients

Complete ingredient list
Below is the exact ingredient list for the salad. Keep everything prepped and within reach before you start assembling to move efficiently.

• 400 g spaghetti (cook and cool)
• 250 g cherry tomatoes, halved
• 1 medium cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, thinly sliced
• 100 g feta cheese, crumbled
• 100 g pitted Kalamata olives, halved
• 2 tbsp extra-virgin olive oil
• Juice of 1 lemon
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• A handful fresh basil leaves, torn
• 2 tbsp toasted pine nuts (optional)

Smart shopping and swaps
When you’re at the market, privilege ripe, fragrant cherry tomatoes over large, mealy ones — their sweetness and light acidity are the backbone of the salad’s brightness. For olives, choose pitted Kalamatas with good color and glossy skin; they should smell briny and slightly fruity. Buy a block of feta when possible and crumble it yourself for the freshest texture; pre-crumbled can be drier. Use a good extra-virgin olive oil that you’d be happy to drizzle on bread — it makes a noticeable difference in a simple dressing.

Storage note
Keep delicate items like basil and toasted pine nuts separate until just before serving to preserve their aroma and crunch.

Prep Tips & Tools — Make the rhythm graceful

Tools that matter
One large mixing bowl, a sturdy colander, a sharp chef’s knife and a good cutting board will make the prep feel professional and fast. A jar with a tight lid or a small whisk is perfect for emulsifying the dressing; a wooden spoon or tongs helps when folding the strands with the vegetables.

Prep sequence
Start with cooling the pasta so it’s ready for the dressing; while it cools, prep the vegetables and crumble the feta. This keeps the workflow smooth and prevents the delicate ingredients from sitting too long uncovered.

Texture cues to watch for

• Aim for bell pepper and cucumber dice that are close in size so every forkful feels balanced.
• Thinly slice the red onion and, if you prefer a milder bite, rinse it briefly under cold water to soften the sharpness.
• Toss the cooled pasta lightly with a little oil to prevent clumping without creating an oily slick in the salad.

Make-ahead thoughts
Prep components in advance — chop veggies and toast pine nuts a day ahead, store them airtight in the fridge, and crumble the cheese. Keep the dressing separate until you’re ready to assemble for maximum freshness. These simple steps save time and protect textures that degrade when mixed too early.

Dressing & Flavor Balance — Acid, oil, and herb layers

The dressing is the glue
Because the salad has a short ingredient list, the dressing carries a lot of responsibility for lift and cohesion. Aim for a bright acid that lightly tames the oil, and an herb and savory backbone that complements feta and olives without overpowering them.

Tasting strategy
When you emulsify the dressing, taste for three things: acidity, salt, and aromatic lift. A little lemon brightens; red wine vinegar adds a slightly tangy depth. Salt is crucial because it makes the tomatoes pop and balances the feta’s creaminess. Finish with black pepper and dried oregano for an herbal anchor that pairs well with torn basil added later.

Texture & finish
Whisk the dressing until it is slightly emulsified so it clings to the cold pasta instead of pooling at the bottom. This thin coating allows each strand to pick up small pockets of flavor rather than drowning the salad. If you’re using toasted pine nuts, add them just before serving to keep their crunch intact and to provide a toasty counterpoint to the juicy tomatoes and creamy cheese.

Allergy & swap notes
Swap pine nuts for toasted sunflower seeds for a nut-free crunch, and choose a mellow, fruity olive oil if you prefer a gentler mouthfeel.

Cooking Process — Mid-cook action and sensory checkpoints

What mid-cooking looks and feels like
For a pasta salad, the most important texture milestone is perfect al dente pasta: tender with a slight resistance in the center. Reach that point, then halt further cooking immediately by cooling the pasta rapidly. This not only stops carryover cooking but also helps the strands stay separate and tender when chilled.

Sensory checkpoints

• Smell the pasta water: it should have a faint wheat scent but not be overly starchy.
• When draining, the strands should still feel slightly springy; they’ll firm up as they cool.
• After an initial toss with a touch of oil, check for stickiness — if the strands cling, separate them gently with tongs or a fork under cool running water.

Practical mid-cook actions
While the pasta is boiling and cooling, keep your mise en place organized so you can move from pot to bowl seamlessly. If you like a little softened onion bite, rinse the sliced onion under cool water to mellow it. For pine nuts, watch them closely as they toast — they go from nutty to bitter in seconds. Finally, reserve a small amount of crumbled cheese to scatter on top later; this gives you a finished look without presenting a plated salad in progress.

Photographic note
The image associated with this step should capture action — steam rising from a colander, tongs lifting glossy strands, a whisk in motion — never a plated finished salad.

Step-by-Step Instructions

Follow these steps exactly as written
Below are the numbered steps from the recipe presented in order so you can follow them during preparation. Keep your mise en place ready before you begin.

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente according to package instructions. Drain and rinse under cold water to stop cooking; toss with 1 tsp olive oil to prevent sticking and let cool completely.
2. While the pasta cools, halve the cherry tomatoes, dice the cucumber and bell pepper, and thinly slice the red onion. Crumble the feta and halve the olives. Place all prepared vegetables and cheese in a large mixing bowl.
3. In a small bowl or jar whisk together 2 tbsp olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper until emulsified. Taste and adjust seasoning.
4. Add the cooled spaghetti to the bowl with the vegetables. Pour the dressing over everything and toss gently to combine, making sure the spaghetti is evenly coated.
5. Fold in the crumbled feta and olives, reserving a little feta for garnish. Cover and refrigerate for at least 20 minutes to let the flavors meld.
6. Before serving, toss again, adjust salt and pepper if needed, add torn basil leaves and sprinkle toasted pine nuts on top if using. Serve chilled or at cool room temperature. Enjoy!

Execution notes
As you move through the steps, rely on tactile and visual signals — the pasta’s toothsomeness, the tomatoes’ juiciness, the dressing’s sheen — rather than clocks alone. This keeps the final texture lively and prevents overdressing or sogginess.

Assembly & Chilling — How resting deepens flavor

Why chilling matters
After dressing, a brief chill allows flavors to marry: the acid rounds out, the oil integrates, and the salty tang of feta softens into the whole. This resting period is where the salad moves from good to composed — the textures settle into a pleasing, cohesive mouthfeel.

Tossing technique
When combining the pasta with vegetables and dressing, use gentle, sweeping motions to avoid smashing the tomatoes or overworking the strands. Lift and fold rather than stirring aggressively. This preserves color and texture while ensuring the dressing distributes evenly over the cold pasta.

Garnish timing
Fold the bulk of the feta and olives into the salad, but reserve a small amount of crumbled cheese and a few basil leaves to scatter on top right before serving. Adding the fragile components at the end creates visual contrast and ensures aromatic freshness. Toasted pine nuts should be sprinkled last so they retain their crunch.

Cooling & storage logistics
If you’re transporting the salad, chill it fully then pack in a shallow container to maintain texture. Bring a small container of fresh basil and toasted nuts separately and add them at the last minute to revive the salad’s brightness and crunch.

Variations & Serving Ideas

Simple swaps for different occasions
If you want to nudge the salad in another direction without changing its spirit, try these alterations: swap the olives for capers for a briny pop, add canned artichoke hearts for tangy chew, or use chickpeas for extra protein. For a heartier picnic version, toss in cubes of grilled chicken or slices of roasted red pepper.

Temperature & pairings
This salad plays well alongside grilled meats, cold roast slices, or as part of a mezze spread with hummus and warm flatbread. Serve it chilled for a refreshing contrast on hot days, or at cool room temperature if you prefer fuller aromatics from the basil and olive oil.

Presentation ideas
For a casual table, mound the salad in a wide, shallow bowl and scatter reserved feta, basil, and pine nuts on top. For a composed platter, create a bed of torn greens and spread the salad across it for visual contrast. If transporting, pack garnishes separately to maintain texture.

Dietary notes
To make a dairy-free version, omit the feta and increase toasted nuts or add marinated white beans for creaminess. Gluten-free pasta is an easy swap to keep the dish accessible to more guests.

FAQs — Frequently Asked Questions

How long will the salad keep?
Stored in an airtight container in the refrigerator, the salad holds well for several days, though the texture of fresh basil and pine nuts will decline more quickly. Add delicate garnishes just before serving to extend peak quality.

Can I make this ahead for a party?
Yes — assemble and chill ahead but keep fragile toppings separate until just before guests arrive. A shallow, even layer chills and flavors most consistently, so avoid compacting the salad tightly in a deep container.

What if my pasta clumps after chilling?
If the strands stick slightly after chilling, gently toss with a small splash of olive oil or a squeeze of lemon to loosen them. Use tongs to separate strands rather than vigorous stirring to preserve texture.

Can I grill the vegetables?
Grilling will add a smoky note that plays beautifully with feta and olives; just cool grilled veg before adding so they don’t wilt the pasta.

Substituting nuts for allergy needs?
Toast sunflower seeds or pumpkin seeds for a nut-free crunch that retains toasty texture and depth without introducing common allergens.

Final tip
Think in contrasts: juicy tomatoes, creamy cheese, briny olives, bright acid, and crunchy nuts. Balancing those elements is what makes this dish feel both rustic and refined.