California Spaghetti Salad (Print Version)

A vibrant West Coast-inspired pasta salad with fresh vegetables, Parmesan cheese, and zesty Italian dressing.

# Ingredients:

→ Main Ingredients

01 - 1 pound spaghetti, broken into 1-inch pieces
02 - 1 cup cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 bell pepper (any color), diced
05 - 1 small red onion, thinly sliced
06 - 1/2 cup black olives, sliced
07 - 1/4 cup grated Parmesan cheese

→ Dressing and Seasoning

08 - 1 1/2 cups Italian salad dressing
09 - 1 tablespoon Italian seasoning
10 - Salt and pepper to taste

# Steps to Follow:

01 - Cook the spaghetti according to package instructions until al dente. Rinse under cold water and drain well.
02 - In a large salad bowl, combine the cooked spaghetti and all the chopped vegetables (tomatoes, cucumber, bell pepper, and red onion).
03 - Add the sliced olives and grated Parmesan cheese to the bowl.
04 - Pour the Italian dressing over the salad and toss everything to coat well.
05 - Season with Italian seasoning, salt, and pepper, then toss again to distribute the spices evenly.
06 - Chill the salad in the refrigerator for at least one hour to allow the flavors to meld together.
07 - Serve cold or at room temperature.

# Additional Notes:

01 - For added zest, incorporate artichoke hearts or avocado. For protein, try cooked chicken or salami.
02 - Substitute half the Italian dressing with fresh lemon juice and olive oil for a lighter version.
03 - Experiment with different types of pasta for varying textures and shapes.

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