Ingredients :
8 ounces spaghetti noodles, cooked according to package instructions and cooled
– 1 cup cherry tomatoes, halved
– 1 cup cucumber, diced
– 1 cup bell peppers (any color), diced
– 1/2 cup red onion, thinly sliced
– 1/2 cup black olives, sliced
– 1/2 cup shredded carrots
– 1/4 cup fresh parsley, chopped
– 1/4 cup grated Parmesan cheese
– 1/4 cup sunflower seeds (optional, for extra crunch)
– 1/3 cup olive oil
– 1/4 cup red wine vinegar
– 2 tablespoons honey
– 1 clove garlic, minced
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
Préparations :
1. Prepare the Dressing:
– In a small bowl, whisk together the olive oil, red wine vinegar, honey, minced garlic, Dijon mustard, salt, and pepper until well combined. Set aside.
2. Assemble the Salad:
– In a large mixing bowl, combine the cooked and cooled spaghetti noodles with the cherry tomatoes, cucumber, bell peppers, red onion, black olives, shredded carrots, and chopped parsley.
– Pour the prepared dressing over the salad ingredients and toss gently until everything is evenly coated with the dressing.
– Sprinkle the grated Parmesan cheese and sunflower seeds (if using) over the top of the salad and toss again to combine.
ENJOY