California Spaghetti Salad

People Love Recipes By People Love Recipes

Ingredients:

  • 8 ounces (about 225g) spaghetti noodles
  • 1 pint (about 2 cups) cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (any color), diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup black olives, sliced (optional)
  • 1/2 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh basil, chopped

For the dressing:

  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions:

  1. Cook the spaghetti noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process. Allow the noodles to cool completely.
  2. In a large mixing bowl, combine the cooled spaghetti noodles with the cherry tomatoes, cucumber, bell pepper, red onion, black olives (if using), and feta cheese (if using).
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper to create the dressing.
  4. Pour the dressing over the pasta and vegetable mixture. Toss everything together until well coated in the dressing.
  5. Refrigerate the salad for at least 1-2 hours to allow the flavors to meld and the salad to chill.
  6. Before serving, sprinkle fresh basil over the top for a burst of herbaceous flavor.
  7. Optionally, add grilled chicken or shrimp for a protein boost.
  8. Serve chilled and enjoy the refreshing and vibrant flavors of California Spaghetti Salad!
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