Ingredients

• 12 ounces spaghetti
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup Italian dressing
• 1/2 cup black olives, sliced (optional)
• 1/4 cup grated Parmesan cheese (optional)
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add the spaghetti and cook according to the package directions until al dente, about 8–10 minutes.
3. Drain the pasta once cooked, then rinse under cold water to stop the cooking process and cool it completely.
4. While the pasta cools, halve the cherry tomatoes, dice the cucumber, green bell pepper, and red bell pepper, and finely chop the red onion.
5. Place the cooled spaghetti in a large bowl and add the prepared vegetables. If using black olives, stir them in at this point.
6. Pour the Italian dressing over the mixture. Using tongs or a large spoon, toss thoroughly so the pasta and vegetables are evenly coated.
7. If desired, finish with a sprinkle of grated Parmesan cheese for extra flavor.

Notes

• Make It Vegan: Leave out the Parmesan cheese or substitute with a plant-based alternative.
• Add Protein: Mix in chickpeas, kidney beans, or diced tofu to make the salad more satisfying.
• Herb Infusion: A handful of freshly chopped basil, parsley, or dill added just before serving will brighten the flavor.
• Dressing Variations: Try swapping the Italian dressing for balsamic vinaigrette or lemon herb dressing for a different twist.
• Gluten-Free Option: Use gluten-free spaghetti in place of traditional pasta if needed.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to three days. Stir well before serving again and adjust seasoning if necessary.