8 ounces spaghetti, cooked and cooled
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup bell peppers (mix of colors), diced
1/2 cup black olives, sliced
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup sunflower seeds or pine nuts (optional)
For the Dressing:
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
Instructions:
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