California Spaghetti Salad

Prep Time

20 minutes

 Chill Time

1 hour (recommended)

Servings

6–8

 Ingredients

 Salad

• 12 oz (340 g) spaghetti, cooked al dente & cooled

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ½ cup red bell pepper, chopped

• ½ cup yellow bell pepper, chopped

• ¼ cup red onion, finely sliced

• ½ cup black olives, sliced

• ½ cup Kalamata olives, halved

• ½ cup crumbled feta cheese

• ¼ cup fresh parsley or basil, chopped

 Mediterranean Dressing

• ½ cup extra-virgin  olive oil

• ⅓ cup red wine vinegar

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 2 cloves garlic, minced

• 1 tsp dried oregano

• ½ tsp sea salt

• ½ tsp black pepper

• ½ tsp sugar or honey (optional)

 Instructions

1. Cook spaghetti according to package directions until al dente. Drain, rinse with cold water, and let cool completely.

2. Prepare vegetables while pasta cools.

3. Whisk dressing ingredients in a bowl until well emulsified.

4. Assemble salad in a large bowl: add spaghetti, vegetables, olives, and herbs.

5. Pour dressing over salad and toss gently to coat.

6. Add feta and toss lightly again.

7. Chill for at least 1 hour before serving for best flavor.

 Optional Add-Ins

• Grilled chicken, shrimp, or chickpeas

• Artichoke hearts

• Sun-dried tomatoes

• Pine nuts or walnuts

 Tips

• For a lighter version, use whole-wheat or protein pasta

• For low-carb, swap spaghetti with palmini or zucchini noodles

• Tastes even better the next day!