Bring a large pot of salted water to boil over high heat. Add the spaghetti and cook for 8–10 minutes until al dente. Drain and rinse under cold water.

Wash and chop your fresh ingredients: halve the cherry tomatoes, dice the cucumber and both bell peppers, and finely chop the red onion and olives if used.

In a large mixing bowl, combine the cooled spaghetti with all chopped vegetables. Mix gently to ensure even distribution.

Drizzle Italian dressing over the salad mixture. Start with a few tablespoons, tossing to coat evenly.

Taste and season with salt and pepper. If using, sprinkle grated Parmesan cheese. Cover and refrigerate for at least 1 hour before serving.