California-Spaghetti-Salad

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large mixing bowl, combine the cooked and cooled spaghetti with cherry tomatoes, cucumber, bell peppers, black olives, red onion, and fresh parsley.

Step 2

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.

Step 3

Pour the dressing over the pasta and vegetables. Toss everything together until well coated.

Step 4

If using, sprinkle crumbled feta cheese and sunflower seeds or pine nuts over the top of the salad.

Step 5

Refrigerate the California Spaghetti Salad for at least 1-2 hours before serving to allow the flavors to meld.

Step 6

Before serving, toss the salad again and adjust the seasoning if necessary.