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:
Contents
- 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:
- 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.
- 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).
- 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.
- Pour the dressing over the pasta and vegetable mixture. Toss everything together until well coated in the dressing.
- Refrigerate the salad for at least 1-2 hours to allow the flavors to meld and the salad to chill.
- Before serving, sprinkle fresh basil over the top for a burst of herbaceous flavor.
- Optionally, add grilled chicken or shrimp for a protein boost.
- Serve chilled and enjoy the refreshing and vibrant flavors of California Spaghetti Salad!