Ingredients
Pasta
- 1 pound spaghetti
Vegetables & Herbs
- 2 medium sized cucumbers, seeded and diced
- 1 pint cherry tomatoes, quartered
- 1 (12 ounce) can black olives, drained and sliced in half
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh minced parsley
Dressing & Garnish
- 1 1/2 cups zesty Italian dressing (more or less, to taste)
- 1/4 cup freshly grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Cook the spaghetti: Bring a large pot of generously salted water to a boil. Add the spaghetti and cook it just shy of al dente following the package instructions. Drain the pasta and immediately rinse it under cold water until it is completely cool. Set aside to prevent further cooking.
- Combine the vegetables: In a large bowl, mix the diced cucumbers, quartered cherry tomatoes, halved black olives, finely chopped red onion, and minced parsley. Season this mixture with salt and freshly ground black pepper to taste.
- Toss with pasta and dressing: Add the cooled spaghetti to the bowl with the vegetables and gently toss to combine everything evenly. Pour 1 cup of the zesty Italian dressing over the salad and toss again to coat all the ingredients. Taste the salad and add more dressing if desired for extra flavor.
- Chill the salad: Cover the bowl tightly and refrigerate the salad for at least 4 hours to allow the flavors to meld together and the pasta to absorb the dressing.
- Serve: Just before serving, sprinkle the salad with freshly grated Parmesan cheese and additional minced parsley for garnish and a burst of flavor.
Notes
- For best flavor, refrigerate the salad for longer than 4 hours if possible, ideally overnight.
- You can customize this salad by adding grilled chicken or salami for a more substantial dish.
- Use gluten-free spaghetti to make this recipe gluten-free.
- Adjust the amount of Italian dressing according to your preference for a lighter or more dressed salad.
- Make sure to rinse the pasta well to stop the cooking process and cool it down before mixing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
