Instructions:
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package instructions. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- In a large mixing bowl, combine the cooled spaghetti with the chopped green and red bell peppers, red onion, cucumber, cherry tomatoes, olives, cubed cheddar, and grated Parmesan.
- In a separate bowl, whisk together the homemade Italian dressing ingredients until well combined. If using store-bought dressing, measure out 1 1/2 cups.
- Pour the dressing over the pasta and vegetables. Toss thoroughly to ensure every strand of spaghetti is coated.
- Season with salt and pepper to taste. Cover the bowl and refrigerate for at least 1 hour to let the flavors develop.
- Before serving, toss the salad once more to redistribute the dressing and ensure maximum flavor.
Variations:
- Protein Addition: Add diced salami, grilled chicken, or chickpeas to make it more substantial.
- Veggie Swap: Try adding blanched broccoli, shredded carrots, or artichoke hearts.
- Cheese Options: Swap cheddar for mozzarella pearls or feta for a Mediterranean twist.
- Pasta Alternative: Use rotini, penne, or bowties if you prefer shorter pasta shapes.
Tips:
- Make the salad a day in advance for the best flavor infusion and stress-free serving.
- Keep some extra dressing on hand to freshen it up just before serving, especially if it’s been sitting overnight.
- For a prettier presentation, garnish with extra Parmesan and a handful of fresh basil or parsley.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Refreshing, vibrant, and endlessly customizable, this spaghetti salad is summer in a bowl—easy to make, impossible to resist.
