California Spaghetti Salad with Fresh Veggies (Print version)

A chilled spaghetti salad with cucumbers, peppers, tomatoes, olives, Parmesan, basil, and a tangy Italian-style dressing.

# Ingredients:

For the pasta

01 - 1 lb (450 g) spaghetti, broken into 2-inch pieces
02 - 1 tablespoon kosher salt, for the pasta water

For the vegetables

03 - 1 large cucumber, seeded and diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - 1 pint (300 g) cherry tomatoes, halved
07 - 1/2 small red onion, finely chopped
08 - 1/2 cup (70 g) sliced black olives

For the dressing and finish

09 - 3/4 cup (180 ml) Italian dressing, divided
10 - 2 tablespoons red wine vinegar
11 - 2 tablespoons olive oil
12 - 1 teaspoon garlic powder
13 - 1 teaspoon Italian seasoning
14 - 1/2 teaspoon black pepper
15 - 1/2 teaspoon fine salt, plus more to taste
16 - 1/3 cup (30 g) grated Parmesan cheese
17 - 1/4 cup chopped fresh basil

# Instructions:

01 - Bring a large pot of water to a boil and season with kosher salt. Add the broken spaghetti and cook until al dente, about 8-10 minutes. Drain, rinse under cold water, and drain again very well.
02 - Seed and dice the cucumber, dice the bell peppers, halve the cherry tomatoes, finely chop the red onion, and slice the olives if needed.
03 - In a small bowl, whisk 1/2 cup Italian dressing with the red wine vinegar, olive oil, garlic powder, Italian seasoning, black pepper, and fine salt.
04 - Add the cooled spaghetti, cucumber, bell peppers, tomatoes, red onion, olives, and Parmesan to a large bowl. Pour the dressing over the top and toss until evenly coated.
05 - Cover and refrigerate for at least 1 hour, or up to 12 hours, so the flavors can settle into the pasta.
06 - Just before serving, toss with the remaining 1/4 cup Italian dressing and the fresh basil. Taste and adjust salt, pepper, or vinegar as needed.

# Good to know:

01 - Best served chilled or cool room temperature.
02 - Reserve some dressing for serving because pasta absorbs dressing as it rests.
03 - Store leftovers covered in the refrigerator for up to 3 days.

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