Ingredients
The following ingredients have 8 Servings
- 1 pound spaghetti noodles
- 2 medium sized cucumbers (seeded and diced)
- 1 pint cherry tomatoes (quarted)
- 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)
Instruction
- Cook spaghetti to al dente according to package directions. Drain, rinse under cold water and set aside. *Note, normally we say don't rinse, but for pasta salad it's necessary to stop the cooking process and cool the pasta.
- Add cucumbers, tomatoes, olives, parsley and onions to a bowl. Season with salt and pepper, then toss with spaghetti.
- Pour 1 cup of Italian dressing over the pasta and vegetables. Toss to combine, taste, and add more dressing as desired.
- Refrigerate, covered for at least four hours. Serve cold, topped with freshly grated Parmesan cheese and minced parsley.