1 1/2cupsZesty Italian dressingmore or less, to taste
1/4 cupfreshly grated Parmesan cheese
2tablespoonsfresh minced parsley
salt and pepperto taste
Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don't rinse, but for pasta salad it's necessary to stop the cooking process and cool the pasta.
Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.
Store, covered, in the fridge for up to 3 days for optimal freshness.Feel free to swap out veggies for ones you'd prefer.Add some protein to your salad with salami or chicken.