Begin by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat. Once boiling, add the spaghetti and cook for 8-10 minutes until it reaches al dente tenderness.

Once the spaghetti is cooked, carefully drain it in a colander. Rinse the spaghetti under cold water for about 30 seconds to stop the cooking process.

While the pasta cools, prep your fresh vegetables by halving the cherry tomatoes, dicing the cucumber, and chopping the bell peppers and red onion.

In a large mixing bowl, combine the cooled spaghetti and all your chopped vegetables. Mix gently with a spatula.

Drizzle the Italian dressing over the mixture, tossing gently to ensure an even coating.

Taste and adjust the seasoning with salt and pepper. Optionally, add grated Parmesan cheese.

Cover the salad and refrigerate for at least 1 hour to enhance flavors.