Bring a large pot of water to a rolling boil. Add thin spaghetti and cook according to package directions, but reduce the time by one minute for perfect al dente. Drain and rinse under cold water to halt cooking, then drizzle with olive oil to prevent sticking.

While spaghetti cools, wash and chop cherry tomatoes, cucumber, green peppers, and red onions into bite-sized pieces. Don’t forget to slice your black olives.

In a large mixing bowl, toss the chilled spaghetti with the prepared veggies and meats like salami or pepperoni until evenly mixed.

If making homemade dressing, whisk together your Italian salad dressing ingredients in a small bowl. If using store-bought, just have it ready for tossing.

Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly. Cover with plastic wrap and refrigerate for at least 2 hours to enhance the flavors before serving.