Ingredients
For the Salad:
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1 pound spaghetti (cooked and drained)
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1 cup cherry tomatoes (halved)
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1 cup zucchini (diced)
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1 cup cucumber (diced)
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½ cup red onion (thinly sliced)
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1 cup broccoli florets (chopped)
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1 cup bell peppers (any color, diced)
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½ cup black olives (sliced)
For the Dressing:
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1 cup Italian dressing (store-bought or homemade)
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¼ cup grated Parmesan cheese
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon dried basil
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½ teaspoon dried oregano
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Salt and black pepper (to taste)
Instructions
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Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain the pasta and rinse it under cold water to cool completely.
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While the spaghetti is cooking, chop the cherry tomatoes, zucchini, cucumber, red onion, broccoli, bell peppers, and black olives.
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In a small mixing bowl, whisk together the Italian dressing, grated Parmesan cheese, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper.
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In a large mixing bowl, combine the cooled spaghetti with all the chopped vegetables.
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Pour the dressing over the salad and toss well until everything is evenly coated.
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Cover the salad and refrigerate for at least 1 hour to let the flavors blend together.
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Toss again just before serving to refresh the texture and taste.
Notes
You can easily customize this salad by adding other vegetables or cooked beans. Feel free to adjust the seasoning to your taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes