Cooking Instructions:

Begin by breaking the thin spaghetti into 2-inch pieces and cooking it according to the package directions. Once cooked, drain the spaghetti and rinse it with cold water to stop the cooking process and cool it down.

While the spaghetti is cooking, prepare the vegetables. Dice the cucumbers, bell peppers, and zucchini, and finely dice the red onion. Halve the cherry or grape tomatoes and slice the black olives.

In a large bowl, combine the cooked spaghetti with the diced vegetables and sliced black olives. Toss gently to mix the ingredients evenly.

Add the grated Parmesan cheese and chopped fresh parsley to the salad mixture, stirring carefully to incorporate without breaking the noodles.

For the dressing, whisk together the Italian salad dressing ingredients (if making homemade) or use a store-bought dressing. If desired, you can combine both for added flavor. Refrigerate the dressing until ready to use.

Pour the dressing over the spaghetti salad and toss gently to coat all the ingredients evenly. Be careful not to break the noodles while mixing.

Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together. Just before serving, adjust the seasoning with salt and pepper to taste.

When ready to serve, top the salad with additional parsley if desired and use a slotted spoon to serve, allowing excess dressing to drain back into the bowl.