california-spaghetti-salad
Ingredients:
For the Salad:
- 8 ounces spaghetti, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mix of colors), diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup sunflower seeds or pine nuts (optional)
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions:
- In a large mixing bowl, combine the cooked and cooled spaghetti with cherry tomatoes, cucumber, bell peppers, black olives, red onion, and fresh parsley.
- In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Adjust the seasonings to taste.
- Pour the dressing over the pasta and vegetables. Toss everything together until well coated.
- If using, sprinkle crumbled feta cheese and sunflower seeds or pine nuts over the top of the salad.
- Refrigerate the California Spaghetti Salad for at least 1-2 hours before serving to allow the flavors to meld.
- Before serving, toss the salad again and adjust the seasoning if necessary.
- Serve chilled and enjoy this refreshing and flavorful California Spaghetti Salad!
