Heat a pot of water. Cook spaghetti in boiling salted water according to the directions on the package.
When pasta is nearly finished, heat olive oil in a small skillet or saucepan over medium-low heat. Add the Remaining Diced Red Onions and cook for 3-5 minutes, until softened. Add garlic and saute until just lightly golden, about 1 minute. Add in the cherry tomatoes and cook for another 5 minutes.
Drain pasta and pour into a large serving bowl or mixing bowl. Pour olive oil and garlic mixture over pasta. Add in tomatoes, black olives, kalamata olives, feta, capers and Parsley then toss to evenly coat while seasoning with salt and pepper to taste.
Serve with Parsley on top.

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