Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and rinse under cold water to halt the cooking process. Set aside.

Chop the veggies: While the spaghetti cools, wash and chop your cherry tomatoes, cucumber, bell peppers, and red onion. Make sure to cut them to bite-sized pieces for easy mixing later.

Mix it all together: In a large bowl, combine the cooked spaghetti, chopped vegetables, and sliced black olives.

Add the dressing: Pour in the Italian dressing and mix well until all ingredients are well coated. If you’re incorporating parmesan cheese, add it at this point.

Chill before serving: Cover the salad with plastic wrap or a lid, then refrigerate for at least 15 minutes for the flavors to meld together.

Garnish: When ready to serve, give the salad a gentle mix and sprinkle with fresh parsley for a lovely touch before dishing it out.