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California-Spaghetti-Salad
Ingredients
  • subheading: 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
  • ½ cup black olives, sliced
  • ¼ cup red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • ½ cup feta cheese, crumbled (optional)
  • ¼ cup sunflower seeds or pine nuts (optional)
  • subheading: For the Dressing:
  • ⅓ 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
Steps
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