Ingredients:
12 oz spaghetti
1 pint cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, chopped
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
Instructions:
Cook the spaghetti according to package directions. Drain and rinse under cold water to cool. Set aside.
In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, Kalamata olives, feta cheese, parsley, and basil.
Add the cooled spaghetti to the bowl and toss to combine.
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).
Pour the dressing over the spaghetti salad and toss to coat evenly.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve cold and enjoy!