Ingredients
Scale
- 12 ounces dried spaghetti
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup mixed bell peppers, chopped (red and yellow)
- ½ medium red onion, finely sliced
- ⅓ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Cook the Pasta: Boil salted water in a large pot. Add spaghetti and cook until al dente (8-10 minutes). Drain and rinse under cold water.
- 2. Chop Your Veggies: Dice cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- 3. Make the Dressing: In a bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper.
- 4. Combine Ingredients: In a large bowl, mix the cooled spaghetti with chopped vegetables. Pour the dressing over the mixture and toss well.
- 5. Chill: Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- 6. Serve: Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg