1. Cook the spaghetti
Bring a large pot of salted water to a boil.
Cook the spaghetti according to the package directions until al dente.
Drain and rinse briefly under cold water to stop the cooking process.
2. Prepare the vegetables
While the pasta cooks, chop the cucumber, tomatoes, bell pepper, red onion, zucchini, and broccoli.
Slice the black olives.
3. Make the dressing
In a small bowl or jar, whisk together the Italian dressing, olive oil, red wine vinegar, Italian seasoning, garlic powder, paprika, black pepper, salt, and optional sugar.
Mix until well combined.
4. Combine everything
Place the cooled spaghetti in a large bowl.
Add all the chopped vegetables, olives, and Parmesan cheese.
Pour the dressing over everything.
5. Toss
Gently toss until the spaghetti and vegetables are evenly coated with the dressing.
6. Chill
Cover the bowl and refrigerate for at least 1–2 hours.
For the best flavor, let it chill overnight. Give it a good toss before serving.
7. Serve
Serve cold or slightly chilled.
Add a little extra Parmesan and Italian dressing just before serving if desired.
Fresh, crunchy, colorful, tangy, and absolutely addictive! 🍝❤️
If you love this kind of recipe, leave a “YUM” and save it for your next family gathering!
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