Ingredients:

  • 1 lb thin spaghetti
  • 1 tbsp sea salt
  • 1 pint cherry tomatoes, halved
  • 1 large English cucumber, quartered and sliced
  • 1 large red bell pepper, finely diced
  • 1 small red onion, minced
  • 6 oz sliced black olives, drained
  • 4 oz feta cheese
  • 0.25 cup fresh Italian parsley, chopped
  • 1 cup olive oil
  • 0.5 cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 0.5 cup grated Parmesan cheese

Instructions:

  1. Bring 4 quarts of water to a rolling boil and add sea salt. Break the spaghetti in half and cook for 7–8 minutes until a firm white core remains.
  2. Drain the pasta in a fine-mesh colander and immediately rinse with ice-cold water until the noodles are completely cold to stop the cooking process and remove excess starch.
  3. Dice the cucumber and tomatoes. Place them in a small bowl with a pinch of salt for 5 minutes, then pat dry with a paper towel to remove excess moisture.
  4. In a mason jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, dried oregano, red pepper flakes, and grated Parmesan cheese until emulsified.
  5. In a large mixing bowl, toss the cold noodles with the prepared vegetables, olives, feta cheese, and parsley. Pour the dressing over the mixture and toss thoroughly to coat.
  6. Chill the salad in the refrigerator for at least 4 hours before serving to allow the flavors to meld and the pasta to absorb the dressing.