Summer Italian Spaghetti Salad



16 oz package thin spaghetti broken in half

1 cup cherry tomatoes halved

1 cup diced cucumber

1 med bell pepper diced

1/2 small red onion diced

1/2 cup black olives sliced

1 cup parmesan cheese grated


1/4 cup EVOO

3 Tbsp white wine vinegar

1 tsp dijon mustard

1 tsp Tuscan Sunset herbs

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

pinch red pepper flakes


ITALIAN SALAD DRESSING: Combine all ingredients in a small jar with a tightly sealing lid. Shake, shake, shake to completely combine the ingredients.

Cook spaghetti according to package directions to al dente. Drain and pour into large bowl. Drizzle with a little EVOO so it will not stick together.
Refrigerate until cool.

Combine remaining salad ingredients except for the parmesan cheese. Pourl the Italian dressing over the chopped veggies. Toss well to combine.
Pour over the cooled spaghetti & toss with tongs until well-mixed. Add the parmesan & toss again until mixed.

Cover & refrigerate or serve at room temperature.