Ingredients
1 cup cherry tomatoes, halved
12 oz (340g) spaghetti (or thin pasta of choice)
1 cup cucumber, diced
1 green bell pepper, diced
1/2 red onion, finely chopped
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled (optional)
Dressing
3 tbsp red wine vinegar (or lemon juice for a citrus twist)
1 tbsp Italian seasoning
1/4 cup olive oil
1 tsp garlic powder
Salt and pepper, to taste
1/2 tsp red pepper flakes (optional, for a slight kick)
Instructions
Cook the pasta: In a large pot, cook spaghetti according to package instructions until al dente. Drain, rinse under cold water, and let it cool.
Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Italian seasoning, garlic powder, salt, pepper, and red pepper flakes (if using).
Combine ingredients: In a large mixing bowl, combine cooked spaghetti, cherry tomatoes, cucumber, green bell pepper, red onion, black olives, and feta cheese (if using).
Toss and serve: Pour the dressing over the salad ingredients, tossing gently to coat everything evenly. Adjust seasoning if needed.
Chill and enjoy: For best flavor, chill the salad for 30 minutes to 1 hour before serving.
Tips
Make it ahead: This salad tastes even better after a few hours in the fridge, making it a great make-ahead option.
Customization: Add or swap vegetables like diced zucchini, bell peppers of other colors, or artichoke hearts.
Enjoy.