California Spaghetti Salad

Ingredients:

• 1 pound spaghetti, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup zucchini, diced
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup black olives, sliced
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1 cup shredded Parmesan cheese
• 1 bottle (16 oz) Italian salad dressing
• 2 tablespoons parsley, chopped (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the spaghetti:
   • Boil the spaghetti according to package instructions. Drain, rinse with cold water, and set aside to cool.
2. Prepare the vegetables:
   • While the spaghetti cools, chop the cherry tomatoes, zucchini, cucumber, red onion, black olives, and bell peppers into bite-sized pieces.
3. Mix the salad:
   • In a large bowl, combine the cooked spaghetti with the chopped vegetables and Parmesan cheese.
4. Add dressing:
   • Pour the Italian dressing over the salad and toss well to coat everything evenly.
5. Chill:
   • Cover and refrigerate for at least 2 hours to let the flavors meld together. Stir before serving.
6. Garnish and serve:
   • Sprinkle with parsley if desired, and season with salt and pepper to taste. Serve chilled.

Enjoy this vibrant and tangy California Spaghetti Salad! 🌞