Loosen the spaghetti: If your leftover spaghetti is clumped, run it under cold water for 15–20 seconds and shake dry. Transfer to a large bowl and toss with a splash of olive oil to keep strands separate.

Prep the veggies: Halve the tomatoes, dice the cucumber and bell pepper, thinly slice the onion, and slice the olives. Chop the parsley and tear the basil.

Make the dressing: In a jar or measuring cup, whisk together olive oil, lemon zest and juice, red wine vinegar, Dijon, garlic, oregano, a pinch of salt, pepper, and honey if using. Taste and adjust acidity or salt.

Toss it together: Add tomatoes, cucumber, bell pepper, onion, olives, and parsley to the spaghetti. Pour over about two-thirds of the dressing and toss gently to coat.

Add cheese and herbs: Fold in feta and basil. Add more dressing as needed. The pasta should be glossy, not greasy.

Chill and meld: Cover and refrigerate for 20–30 minutes to let flavors come together. Before serving, toss again and season with salt and pepper to taste. Add a squeeze of lemon if it needs brightness.

Serve: Finish with a drizzle of olive oil and extra herbs on top. Enjoy cold or at cool room temperature.