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Cooking Spaghetti: Cook spaghetti according to package directions until al dente. Drain, rinse with cold water, and let cool completely.
Prepare the vegetables: While the spaghetti cools, chop the tomatoes, cucumber, bell peppers, red onion, and Kalamata olives.
Prepare the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper.
Toss the ingredients: In a large bowl, toss the cooled spaghetti with the chopped vegetables, feta cheese, parsley, and basil.
Toss the salad: Pour the dressing over the salad and toss until evenly coated.
Chill and serve: Refrigerate for at least 30 minutes to allow the flavors to blend. Serve chilled.
Tips:
Add grilled chicken, shrimp, or chickpeas for extra protein. You can substitute goat cheese for the feta or omit it altogether for a dairy-free option.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This salad is perfect for lunch, dinner, or as a side dish! It's packed with fresh vegetables, Mediterranean flavors, and a light dressing.
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