1. Cook the spaghetti according to the package instructions until al dente. Once cooked, rinse it under cold water to stop the cooking process and prevent sticking. Set aside.
2. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, black olives, and fresh parsley. This vibrant combination of colors adds an enticing visual appeal to the dish.
3. In a separate bowl, whisk together the olive oil, red wine vinegar, honey or maple syrup, minced garlic, Dijon mustard, dried oregano, salt, and black pepper. This zesty dressing is the key to elevating the flavors of the salad.
4. Pour the dressing over the vegetable mixture and toss gently to coat. Allow the flavors to meld together by refrigerating the salad for at least 30 minutes, or even overnight for maximum taste infusion.
5. Just before serving, add the cooked spaghetti to the bowl of dressed vegetables and toss until everything is evenly combined. The spaghetti will soak up the flavors, ensuring each bite is a burst of delectable goodness.
6. For an optional tangy twist, sprinkle crumbled feta cheese over the top of the salad. The creamy and tangy notes of feta perfectly complement the fresh vegetables.
7. Serve the California Spaghetti Salad chilled, garnished with some additional fresh parsley for a pop of color.
Conclusion:
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