Summer Spaghetti

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: 15 mins
• 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.