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Italian Spaghetti Salad

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Ingredients

Scale
  • 1 pound spaghetti
  • 2 medium sized cucumbers (seeded and diced)
  • 1 pint cherry tomatoes (quarted)
  • 1 (12 ounce) can black olives (drained and sliced in half)
  • 1/4 cup finely chopped red onion
  • 1 1/2 cups zesty Italian dressing (more or less, to taste)
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh minced parsley
  • Salt and pepper (to taste)

Instructions

  1. Cook spaghetti to just shy of al dente according to package directions, in generously salted water. Drain, then rinse under cold water until cool. Set aside.
  2. In a large bowl, combine cucumbers, tomatoes, olives, red onion, and parsley. Season with salt and pepper, then add the cooled spaghetti and toss gently to combine.
  3. Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to coat, taste, and add more dressing as desired.
  4. Cover and refrigerate for at least 4 hours. Just before serving, top with freshly grated Parmesan and additional minced parsley.

Find it online: https://www.rapidrecipes.blog/best-italian-spaghetti-salad/