Ingredients:

  • 12 oz spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup bell pepper, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh basil, chopped
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Boil water in a large pot. Add salt, then spaghetti. Cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.
  2. While pasta is cooking, chop cherry tomatoes, cucumber, bell pepper, red onion, and olives. Set aside in a large mixing bowl.
  3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
  4. Add chilled spaghetti to the bowl with vegetables. Pour dressing over the salad and toss to combine.
  5. Gently fold in feta cheese and fresh basil. Taste and adjust seasoning if necessary.
  6. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.