Ingredients
1 pound spaghetti
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 red onion, thinly sliced
1 cup black olives, sliced
1 cup feta cheese, crumbled
1/2 cup fresh parsley, chopped
3/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
Directions
Cook the spaghetti according to the package instructions until al dente. Drain and rinse with cold water to cool.
In a large bowl, combine the cooked spaghetti, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, black olives, feta cheese, and parsley.
In a separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, oregano, salt, and pepper to create the dressing.
Pour the dressing over the spaghetti and vegetable mixture. Toss gently to ensure everything is evenly coated with the dressing.
Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Before serving, give the salad a final toss and garnish with additional parsley or feta cheese, if desired.
Nutrition Facts
Calories:
350
Fat:
20
Carbohydrates:
30
Protein:
10
Sodium:
600
Fiber:
5
Sugar:
5
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