Cook the spaghetti according to the package directions until al dente. You want it tender but not mushy, since it will sit in dressing.
Drain the pasta and rinse it under cold water to stop the cooking and cool it down quickly. Rinsing also removes excess starch so the noodles separate easily in the salad. Let the spaghetti drain well so the dressing doesn’t get watered down.
Prep the vegetables
In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced zucchini, green and red bell peppers, diced red onion, and drained sliced black olives. This mix gives you a variety of colors, flavors, and crunch.
Mix the dressing
In a separate small bowl or measuring jug, whisk together the Italian dressing, grated parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder until well combined. The parmesan adds richness and body, while the seeds and spices boost flavor and give the dressing a slightly textured, homemade feel.
Assemble the salad
Add the cooled spaghetti to the bowl of vegetables and olives. Use tongs or two large forks to gently toss so the pasta begins to mix with the veggies.
Pour the dressing over the spaghetti and vegetable mixture. Toss thoroughly until everything is evenly coated and the dressing is distributed throughout the salad. Make sure there are no clumps of plain pasta hiding at the bottom.
Chill and serve
Cover the bowl tightly and refrigerate the salad for at least 3 hours. This chilling time allows the flavors to meld and the pasta to soak up the dressing, making the salad more flavorful.
Before serving, give the salad another good toss. Taste and adjust seasoning if needed—sometimes a pinch of salt, extra parmesan, or a squeeze of lemon brightens everything up. Serve chilled and enjoy!
Continue to the next page to reveal more tips and tricks
