Ingredients
8 ounces spaghetti noodles
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers, diced
1/2 cup red onion, thinly sliced
1/4 cup black olives, sliced
1/4 cup feta cheese, crumbled
1/4 cup fresh basil leaves, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste
Directions
Cook the spaghetti noodles according to the package instructions. Drain and rinse with cold water to cool them down.
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In a large bowl, combine the cooked spaghetti noodles, cherry tomatoes, cucumber, bell peppers, red onion, black olives, feta cheese, and fresh basil leaves.
In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, salt, and black pepper to make the dressing.
Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
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 quick toss to redistribute the dressing and garnish with additional fresh basil leaves if desired.
Nutrition Facts
Calories:
280
Fat:
12
Carbohydrates:
35
Protein:
7
Sodium:
280
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