california-spaghetti-salad

Ingredients:

For the Salad:

• 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:

• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 clove garlic, minced
• Salt and black pepper to taste

Instructions:

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