Bring a large pot of salted water to a rolling boil. Cook spaghetti according to package instructions, approximately 8-10 minutes, until al dente.

Once cooked, drain spaghetti and rinse under cold water to cool it down and stop further cooking.

Prepare veggies: halve cherry tomatoes, dice cucumber and bell peppers, finely chop red onion.

In a large mixing bowl, combine the cooled spaghetti and all prepared vegetables. Toss gently.

Pour Italian dressing over the salad and toss everything until well-coated.

Season with salt and black pepper to taste. If desired, mix in grated Parmesan cheese.

Cover the salad and refrigerate for at least one hour to enhance flavors.