Ingredients:
For the Salad:
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- 8 ounces spaghetti, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mix of colors), diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup feta cheese, crumbled (optional)
- 1/4 cup sunflower seeds or pine nuts (optional)
For the Dressing:
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1/3 cup extra-virgin olive oil
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3 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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1 teaspoon honey
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1 clove garlic, minced
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Salt and black pepper to taste
Instructions:
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In a large mixing bowl, combine the cooked and cooled spaghetti with cherry tomatoes, cucumber, bell peppers, black olives, red onion, and fresh parsley.
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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.
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Pour the dressing over the pasta and vegetables. Toss everything together until well coated.
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If using, sprinkle crumbled feta cheese and sunflower seeds or pine nuts over the top of the salad.
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Refrigerate the California Spaghetti Salad for at least 1-2 hours before serving to allow the flavors to meld.
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Before serving, toss the salad again and adjust the seasoning if necessary.
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Serve chilled and enjoy this refreshing and flavorful California Spaghetti Salad!