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.