Ingredients
Scale
- 8 ounces spaghetti
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 cup bell peppers (mixed colors), diced
- 1/4 medium red onion, finely chopped
- 1/3 cup olive oil
- Juice of 1 lemon
- 1 tablespoon dried Italian herbs
- Salt and pepper to taste
Instructions
- Cook the spaghetti according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water.
- While the pasta cools, chop the cherry tomatoes, cucumber, bell peppers, and red onion into bite-sized pieces.
- In a bowl or jar, whisk together the olive oil, lemon juice, dried herbs, salt, and pepper until combined.
- In a large mixing bowl, combine the cooled spaghetti with the chopped veggies. Pour the dressing over and toss to coat evenly.
- Cover and chill in the fridge for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg