SPAGHETTI SALAD RECIPES WITH ITALIAN DRESSING RECIPES

Steps:

• Bring a large pot of salted water to a boil. Add 1 pound dried spaghetti and cook according to package directions.
• Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Halve 1 pint cherry tomatoes; halve 1 medium cucumber lengthwise, scrape out the seeds, and dice (about 1 heaped cup); dice 1 medium green bell pepper and 1 medium red bell pepper (about 1 cup each); dice 1/2 small red onion (about 1/3 cup); drain 1 (2.25-ounce) can sliced black olives.
• When the pasta is ready, drain and add to the bowl. Drizzle with 1 1/4 cups Italian vinaigrette and toss to combine. Cover and refrigerate for at least 2 hours.
• When ready to serve, toss the spaghetti again. Taste and season with kosher salt and black pepper as needed. Finely shred 1 1/2 ounces Parmesan cheese on the smaller holes of a box grater (about 1/2 cup). Pick and coarsely chop the leaves from 1 small bunch fresh parsley until you have 1/4 cup. Sprinkle onto the salad.