Start by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your spaghetti and cook according to package instructions, typically 8-10 minutes, until al dente.

Once the spaghetti is cooked, carefully drain it in a colander and rinse under cold water to stop the cooking process.

Chop the cherry tomatoes, cucumber, bell peppers, red onion, and slice the olives. Aim for uniform pieces.

Combine the cooled spaghetti and chopped vegetables in a large mixing bowl, tossing gently.

Pour the Italian dressing over the salad and toss until evenly coated.

Taste and adjust seasoning with salt and pepper as needed.

If desired, sprinkle with grated Parmesan cheese.

Cover and chill in the refrigerator for at least 1 hour before serving.