California Spaghetti Salad
Ingredients:
8 oz spaghetti (or any pasta you prefer)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red bell pepper, diced
1/4 cup red onion, finely chopped
1/2 cup sliced black olives (optional)
1/2 cup shredded mozzarella cheese (or cubed)
1/4 cup fresh parsley, chopped
For the dressing:
1/4 cup olive oil
2 tbsp red wine vinegar (or apple cider vinegar)
1 tbsp Dijon mustard
1 tbsp honey (optional for sweetness)
1 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper, to taste
Instructions:
Cook the pasta:
Cook the spaghetti according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta and stop the cooking process. Set aside to drain completely.
Prepare the veggies:
While the pasta is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, chop the red onion, and slice the olives (if using).
Make the dressing:
In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, honey (if using), garlic powder, dried oregano, salt, and pepper. Taste and adjust the seasoning if needed.
Combine the ingredients:
In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red bell pepper, red onion, olives, mozzarella cheese, and parsley.
Toss with dressing:
