Bring a large pot of salted water to a rolling boil, add spaghetti, and cook according to package instructions (8-10 minutes) until al dente. Drain and rinse under cold water.

Wash and chop tomatoes, zucchini, cucumber, green peppers, and red peppers into bite-sized pieces and place in a mixing bowl.

Once the spaghetti has cooled, add it to the bowl with the chopped vegetables and toss gently.

Drizzle the Italian dressing over the mixture and fold the ingredients together until well-coated.

Cover the bowl or transfer to an airtight container and chill in the refrigerator for at least 2 hours.

Give a quick stir before serving and enjoy chilled.