Start by boiling a large pot of salted water over high heat.

While waiting for the water to boil, wash and chop your vegetables: halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion.

Once the water is boiling, add the spaghetti and cook according to package instructions, typically around 8-10 minutes, until al dente.

Drain the spaghetti and rinse it under cold water to stop the cooking process and cool it down.

In a large mixing bowl, combine the cooled spaghetti with the cherry tomatoes, cucumber, bell pepper, red onion, black olives, and feta cheese.

In a separate small bowl, whisk together the olive oil, red wine vinegar, garlic powder, salt, and pepper until well combined.

Pour the dressing over the spaghetti and vegetable mixture and toss everything together until evenly coated.

Once everything is well mixed, taste and adjust the seasoning if necessary.

Garnish the salad with fresh basil.

Spoon the salad into individual bowls or a large serving platter and enjoy immediately, or chill in the refrigerator for about 30 minutes for a more refreshing experience!