Prep time: 20 minutes

Chill time: 3+ hours (essential!)

Servings: 8–10

Ingredients

The Base:

1 lb (16 oz) Spaghetti: Broken into thirds before boiling.

1 large Cucumber: Peeled and diced.

2 medium Tomatoes: Diced (or use halved cherry tomatoes).

1 Green Bell Pepper: Diced.

1 Red Onion: Finely diced.

1 can (6 oz) Sliced Black Olives: Drained.

Optional: 1 cup diced zucchini or broccoli florets (seen in the photo).

The Zesty Dressing:

1 bottle (16 oz) Italian Dressing: (Wish-Bone or Robusto styles work best).

1/2 cup Parmesan Cheese: Grated or shaken.

1 tbsp Sesame Seeds.

1 tsp Paprika.

1/2 tsp Celery Seed.

1/4 tsp Garlic Powder.

Instructions

Cook the Pasta: Boil the spaghetti in salted water until al dente. Do not overcook it, or it will get mushy after sitting in the dressing. Drain and rinse with cold water to stop the cooking process.

Prep the Veggies: While the pasta cools, chop your cucumber, tomatoes, pepper, and onion into uniform, bite-sized pieces.

Mix the Dressing: In a small bowl, whisk together the Italian dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.

Combine: In a very large bowl, toss the cold spaghetti with the chopped vegetables and olives. Pour the dressing over the top and toss thoroughly until everything is coated.

The “Secret” Step: Cover and refrigerate for at least 3 hours, though overnight is best. The pasta will absorb the liquid, so give it a good toss again right before serving.