1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon agave syrup or maple syrup
1 clove garlic, minced
Salt and black pepper to taste
Step-by-Step Instructions:
Preparation:
Begin by cooking the spaghetti according to package instructions. Once cooked, drain and rinse the spaghetti under cold water to cool it down. Set aside in a large mixing bowl.
Prepare the vegetables by halving the cherry tomatoes, dicing the cucumber and bell peppers, slicing the black olives, finely chopping the red onion, and chopping the fresh parsley. Add these to the bowl with the cooked spaghetti.
Dressing Preparation:
In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, Dijon mustard, agave syrup or maple syrup, minced garlic, salt, and black pepper. This flavorful dressing will be the perfect complement to the fresh ingredients in the salad.
Assembly:
Pour the prepared dressing over the pasta and vegetables in the mixing bowl. Using tongs or a spoon, gently toss everything together until the salad is well coated with the dressing. This ensures that each bite is infused with flavor.
For an added crunch and depth of flavor, sprinkle sunflower seeds or pine nuts over the top of the salad. These optional ingredients provide a delightful contrast to the soft pasta and crisp vegetables.
Chilling and Serving:
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