• 8 oz uncooked whole wheat spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (red, yellow, or orange), diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup black olives, sliced
  • 1/4 cup reduced-fat feta cheese, crumbled
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • Salt and pepper to taste


  1. Cook the spaghetti according to package instructions until al dente. Drain and rinse with cold water. Set aside.
  2. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, black olives, feta cheese, parsley, and basil.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, and pepper to make the dressing.
  4. Pour the dressing over the vegetable mixture and toss to coat evenly.
  5. Add the cooked spaghetti to the bowl and toss again until everything is well combined and coated with the dressing.
  6. Taste and adjust seasoning if necessary.
  7. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
  8. Serve chilled and enjoy!
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