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Prepare the keto-friendly spaghetti according to the package instructions. Drain and rinse the noodles thoroughly with cold water to remove any residual odor.
Once rinsed, place the spaghetti in a large mixing bowl.
In a separate small bowl, whisk together the olive oil, white wine vinegar, minced garlic, Dijon mustard, dried oregano, salt, and pepper. Mix until well combined.
Pour the dressing over the cooked and rinsed spaghetti. Toss until the noodles are evenly coated.
Add the cherry tomatoes, cucumber, bell peppers, red onion, black olives, and torn basil leaves to the spaghetti. Gently toss everything together to combine.
If desired, sprinkle grated Parmesan cheese on top.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.