Italian Spaghetti Salad (Print Version)

Tender spaghetti mixed up with cool veggies and a bright, punchy dressing. Great for any get-together.

# Ingredients:

→ Pasta

01 - 225 g uncooked spaghetti noodles

→ Fresh Vegetables

02 - 1 cup mixed bell peppers, chopped
03 - 1 small red onion, thinly sliced
04 - 1 cup cucumber, diced
05 - 1 cup cherry tomatoes, cut in half

→ Dressing

06 - Black pepper, to your liking
07 - Salt to your taste
08 - 1 teaspoon oregano, dried
09 - 3 tablespoons balsamic vinegar
10 - 120 ml good extra virgin olive oil

# Steps:

01 - Pop it in the fridge for about an hour so everything soaks up the flavors. Dish it up when it's nice and cold.
02 - Grab a big bowl and mix the spaghetti with all the veggies. Pour on the dressing. Give it a nice, gentle toss so all the goodies get coated all over.
03 - Mix up the olive oil, balsamic vinegar, oregano, salt, and pepper in a little bowl. Whisk until things come together and look smooth.
04 - Slice your bell peppers and onion, dice up that cucumber, and cut up the cherry tomatoes.
05 - Bring water and a bit of salt to a boil, drop in the spaghetti, and cook for 10-12 minutes till it's just tender. Drain and rinse with cold water to cool it off quickly.

# Notes:

01 - If you want max flavor, just stick it in the fridge overnight and eat it cold later.