Greek Spaghetti tomato
Ingredients:
12 oz spaghetti
1 pint cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
3 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
Instructions:
Cook the spaghetti according to the package instructions. Drain and rinse under cold water to cool. Set aside.
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.
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).
Pour the dressing over the spaghetti salad and toss to coat evenly.
Chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Serve cold and enjoy!
