Ingredients:

  • 1 cup avocado oil (240 ml)
  • 1/2 cup red wine vinegar (120 ml)
  • 2 tablespoons Italian seasoning (30 ml)
  • 2 teaspoons honey (10 ml)
  • 1 teaspoon dried dill (5 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon coarse kosher salt (5 ml)
  • 1 teaspoon black pepper (5 ml)
  • 1 pound spaghetti (454g)
  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 English cucumber, sliced
  • 1 cup cherry tomatoes, quartered
  • 1 cup cheddar cheese, cubed (about 115g)
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup Parmesan cheese, grated/shredded (about 50g)
  • 1/8 cup fresh parsley, finely chopped (about 5g)

Instructions:

  1. Cook spaghetti according to package directions until al dente.
  2. Rinse the cooked spaghetti thoroughly with cold water to stop cooking. Drain well and transfer to a large serving bowl.
  3. In a medium bowl, whisk together avocado oil, red wine vinegar, Italian seasoning, honey, dried dill, Dijon mustard, garlic powder, salt, and pepper until well combined.
  4. While the pasta is cooking, dice the bell peppers, slice the cucumber, quarter the cherry tomatoes, cube the cheddar cheese, slice the red onion, and chop the parsley.
  5. Add the diced bell peppers, sliced cucumber, quartered cherry tomatoes, cubed cheddar cheese, sliced red onion, grated Parmesan cheese, and chopped parsley to the serving bowl with the cooked spaghetti.
  6. Pour the vinaigrette over the salad.
  7. Using tongs, gently toss all the ingredients together until the salad is evenly coated with the vinaigrette. Serve immediately or chill for later.