1-First, cook the 1 pound of thin spaghetti according to package directions until it’s just right, then drain and rinse it thoroughly under cold water. You can even use an ice bath if you want to keep it from getting sticky, which helps maintain that perfect texture. While the pasta cools, prepare your veggies by halving the 1 pint of cherry tomatoes, dicing the 1 cucumber, 1 red bell pepper, and 1/2 red onion, and slicing the drained black olives from the can.

2-Once everything is prepped, grab a large bowl and mix the cooked spaghetti with all those fresh vegetables. In another bowl, whisk together the 16 ounces of Italian salad dressing, 1/4 cup grated Parmesan cheese, 1 tablespoon sesame seeds, 1 teaspoon paprika, 1/2 teaspoon celery seed, and 1/4 teaspoon garlic powder until it’s smooth and well blended. Pour this dressing over your pasta and veggie mix, then toss gently to coat everything evenly.

3-After tossing, cover the bowl and pop it in the fridge for at least 3 hours or better yet, overnight to let the flavors really come together. This step makes a big difference, as the ingredients soak up that tangy dressing for a more flavorful result. When you serve it cold, you’ll notice how refreshing and satisfying it is, perfect for busy days or spontaneous get-togethers.