1 package uncooked spaghetti
4 qrt. water
1 each: chopped yellow peppers, cucumbers
1 - 2 Roma tomatoes chopped
1/3 c. olive oil
1 T. fresh lemon juice
1 - 2 cloves chopped, crushed fresh garlic
1/4 tsp. pepper
1/2 tsp. salt divided
Pinch red pepper flakes
1/2 - 1 tsp. dried or fresh: parsley
1/4 tsp. oregano
Cook spaghetti, water and 1/2 of the salt according to package directions. Drain spaghetti in a colander and place in large bowl.
Rinse chop and seed if needed vegetables, add to the bowl with spaghetti.
Rinse and chop herbs.
Peel, rinse, crush and chop garlic, set aside.
Zest and juice lemon, set aside.
In a cup combine: oil, lemon juice, lemon zest, herbs, garlic, remainder of salt, pepper, red pepper flakes. Mix with a clean fork. Pour over spaghetti salad. Toss to coat.
Place in refrigerator to chill until ready to serve.
Serves 6 - 8.