Summer Spaghetti

Submitted by Dona England

"This is so versatile and the leftovers are great for work the next day. I sometimes use black olives or green olives. Whatever you like."

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 4

ingredients

• 1⁄2 lb spaghetti, cooked al dente
• 1⁄4 cup green olives
• 1 bell pepper, diced
• 3 garlic cloves, minced
• 1⁄2 English cucumber, diced
• 1⁄4 teaspoon dried oregano
• 1⁄2 cup feta cheese
• 1⁄4 cup red onion, diced
• 2 tomatoes, diced
• 1 (16 ounce) can white beans, drained and rinsed
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1⁄4 cup fresh basil, chopped
• salt and pepper

directions

1. Combine all the veggies and beans in a big bowl. Adds the herbs, garlic, some salt and pepper. Drizzle with olive oil.

Reviews

[Becky in Wisconsin]

*** Made for My 3 Chefs *** I made this for a gift opening I was going too. It went over very well. Lots of good comments, and it is all gone. I liked it better than the one I make with the bottled Italian dressing. What intrigued me the most about this recipe was the feta cheese in it, and the white beans. Very nice addition. I made this as a side, but could be definately a salad for a meal with the beans in it. Thanks for posting a great recipe.