Ingredients:

  • 1 pound (450g) spaghetti
  • 8 ounces (225g) bacon, cooked and crumbled
  • 1 cup (115g) cherry tomatoes, halved
  • 1 medium green bell pepper, seeded and chopped (about 1 cup/150g)
  • 1 medium red bell pepper, seeded and chopped (about 1 cup/150g)
  • 1/2 cup (50g) red onion, thinly sliced
  • 1/2 cup (60g) black olives, sliced
  • 4 ounces (115g) provolone cheese, cubed (or mozzarella)
  • 1/2 cup (120ml) olive oil, extra virgin
  • 1/4 cup (60ml) red wine vinegar
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Cook spaghetti according to package directions until al dente. Drain well and rinse under cold water to stop the cooking process.
  2. Cook bacon on medium heat for best results. Remove after achieving golden brown color.
  3. Chop all vegetables according to the ingredient list. Cube the provolone cheese.
  4. Whisk together olive oil, red wine vinegar, parsley, basil, garlic, Dijon mustard, oregano, red pepper flakes (if using), salt, and pepper in a small bowl or jar.
  5. In a large mixing bowl, combine the cooked spaghetti, crumbled bacon, cherry tomatoes, green bell pepper, red bell pepper, red onion, black olives, and provolone cheese.
  6. Pour the Italian vinaigrette over the spaghetti salad and toss gently to coat everything evenly.
  7. Cover the spaghetti salad and refrigerate for at least 30 minutes before serving to allow the flavors to meld.