Greek Spaghetti with Tomatoes (Print Version)
# Ingredients:
→ Pasta and Vegetables
01 -
12 oz spaghetti
02 -
1 pint cherry tomatoes, halved
03 -
1 cucumber, diced
04 -
1 red bell pepper, diced
05 -
1 yellow bell pepper, diced
06 -
1/2 red onion, thinly sliced
07 -
1/2 cup Kalamata olives, pitted and halved
08 -
1/2 cup crumbled feta cheese
09 -
1/4 cup chopped fresh parsley
10 -
1/4 cup chopped fresh basil
→ Dressing
11 -
1/4 cup extra-virgin olive oil
12 -
3 tbsp red wine vinegar
13 -
2 cloves garlic, minced
14 -
1 tsp dried oregano
15 -
1/2 tsp salt
16 -
1/4 tsp black pepper
17 -
1/4 tsp crushed red pepper flakes (optional)
# Instructions:
01 -
Cook the spaghetti according to package instructions. Drain and rinse under cold water to cool. Set aside.
02 -
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.
03 -
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).
04 -
Pour the dressing over the spaghetti salad and toss to coat evenly.
05 -
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Serve cold and enjoy!