– 12 ounces of spaghetti (whole wheat or gluten-free, if preferred)
– 1 cup of cherry tomatoes, halved
– 1 cup of cucumber, diced
– 1 cup of bell peppers (a mix of red, yellow, and green), thinly sliced
– 1/2 cup of red onion, finely chopped
– 1/2 cup of black olives, pitted and sliced
– 1/4 cup of fresh parsley, finely chopped
– 1/2 cup of feta cheese, crumbled (optional, for a tangy twist)
For the Dressing:
– 1/2 cup of extra-virgin olive oil
– 1/4 cup of red wine vinegar
– 2 tablespoons of honey or maple syrup
– 2 cloves of garlic, minced
– 1 teaspoon of Dijon mustard
– 1 teaspoon of dried oregano
– Salt and freshly ground black pepper, to taste
Instructions:
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