Cold Spaghetti Salad

Ingredients

• 1 lb spaghetti
• 1 red bell pepper, diced
• 1/2 cup black olives, sliced
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes.
2. Drain the spaghetti and rinse with cool water. Transfer the spaghetti to a large bowl and add the bell pepper, olives, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, red wine vinegar, garlic powder, Italian seasoning, salt, and pepper.
4. Pour the dressing over the spaghetti mixture and toss to combine. Serve chilled or at room temperature.

Interesting Facts

• This cold spaghetti salad can be made up to two days ahead of time.
• Feel free to add other vegetables such as cherry tomatoes, cucumbers, or carrots.
• For a vegan version, omit the cheese and use a vegan mayonnaise.