Cook the spaghetti in plenty of salted water according to package directions until al dente.

Then drain, rinse with cold water, and let cool completely.

While the spaghetti cools, halve the cherry tomatoes.

Cut the bell pepper into small cubes and finely chop the onion.

Drain the corn well.

Fry the beef bacon in a non-stick pan without extra fat until crispy.

Then place the bacon on paper towels to absorb excess fat.

Put the cooled spaghetti together with the cherry tomatoes, bell pepper, corn, onion, and the fried bacon in a large bowl.

Mix everything well.

In a separate bowl, whisk together the olive oil, apple cider vinegar, dried oregano, and some salt and pepper.

Pour this dressing over the salad and mix everything carefully.

Finally, gently fold the crumbled feta into the salad so it doesn't break apart too much.

Place the finished spaghetti salad in the refrigerator for at least 30 minutes so the flavors can develop well.

Enjoy this super delicious Spaghetti Salad with Vegetables, Bacon, and Feta. A real classic that's always a hit!

Enjoy your meal!!!