• Step 1: Cook the spaghetti according to package instructions. Drain and rinse under cold water until completely cooled. Set aside.
• Step 2: In a large mixing bowl, combine the cooked and cooled spaghetti, cherry tomatoes, diced cucumber, red onion, bell pepper, and sliced black olives. Toss gently to mix.
• Step 3: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and honey. Season with salt and freshly ground black pepper to taste.
• Step 4: Pour the dressing over the spaghetti and vegetable mixture, and toss gently to coat everything evenly.
• Step 5: Sprinkle the chopped fresh parsley and basil over the top and give the salad one more gentle toss to incorporate the herbs.
• Step 6: Cover the bowl and refrigerate the California Spaghetti Salad for at least 30 minutes to allow the flavors to meld.