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
Begin by bringing a large pot of salted water to a boil.
dd the spaghetti and cook according to the package instructions until al dente, usually about 8–10 minutes.
Once done, drain the spaghetti and rinse it under cold water to halt the cooking process and cool the pasta.
Halve the cherry tomatoes, dice the cucumber, green bell pepper, and red bell pepper, and finely chop the red onion.
In a large mixing bowl, combine the cooled spaghetti with the prepared vegetables. If you’re adding olives, incorporate them at this stage.
Pour the Italian dressing over the pasta and vegetable mixture. Using tongs or a large spoon, toss everything together to ensure the dressing evenly coats the pasta and vegetables.
If desired, sprinkle grated Parmesan cheese over the top for an added layer of flavor.
Notes
Make It Vegan: To make this salad vegan, simply omit the Parmesan cheese or replace it with a vegan cheese alternative.
Add Protein: Incorporate chickpeas, kidney beans, or diced tofu to boost the protein content, making the salad more filling.