SUMMER SPAGHETTI

Summer Spaghetti image

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.

Provided by Dona England

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 14

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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

Steps:

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

Nutrition Facts : Calories 496.6, Fat 13.5, SaturatedFat 4.2, Cholesterol 16.7, Sodium 354.1, Carbohydrate 75.6, Fiber 9.3, Sugar 5.2, Protein 19.8

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