Prepare the vinaigrette: In a small bowl, whisk together the olive oil, Parmesan cheese, oregano, minced garlic, paprika, celery seeds, and salt. Set aside to allow the flavors to blend.
Cook the pasta: Bring water to a boil in a large pot. Add the spaghetti and cook according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking.
Prepare the salad: In a large mixing bowl, combine the diced zucchini, halved tomatoes, diced cucumber, bell pepper, onion, and black olives. Add the cooled pasta.
Dress the salad: Drizzle the prepared vinaigrette over the pasta and vegetables, if desired. Toss well to ensure everything is evenly coated.
Chill: Cover the salad and refrigerate for at least 2 hours or overnight to intensify the flavors.
Additional comments:
Pasta selection: Although thin spaghetti is recommended, you can also use angel hair pasta, bucatini, or vermicelli. For heartier options, consider farfalle, macaroni, or penne.
Tomato varieties: In addition to cherry tomatoes, cherry, Roma, or heirloom tomatoes are also suitable.
Olives: If you don’t like black olives, you can omit them.
Storage: Store leftover salad in an airtight container in the refrigerator for up to 4 days.
Make ahead: The salad can be prepared 3 days in advance and stored in the refrigerator.
Cheese options: Enhance your salad with additional cheeses such as mozzarella, feta, or goat cheese, if desired.
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