Greek-Style Spaghetti Squash Salad

I adapted this recipe from Cooking Light. Everyone enjoyed it. I cut the original recipe in half because I had a small squash. The original recipe also called for a can of chickpeas which I did not include since one of my guests is not fond of them. We all agreed that it was great without them. I also changed some of the other ratios to suit my taste. I will definately be making this a lot this summer.

1 1/2 tbls red wine vinegar

1 tsp extra virgin olive oil

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

1 clove garlic, crushed

2 cups cooked spaghetti squash

1 cup diced tomato

1/2 cup diced cucumber

1/4 cup crumbled feta cheese

2 tbls diced green bell pepper

2 tbls diced red onion

2 tbls chopped, pitted kalamata olives

Combine first 6 ingredients and blend well.

Combine the remaining ingredients in a large bowl. Add the dressing and toss well. Cover and chill at least 2 hours.