Averie Cooks

0 To a large stockpot with salted water, add the spaghetti noodles and cook according to package directions for al dente. When finished, drain, rinse with cold water, shake well to remove excess water, and then transfer to the bowl with the vegetables. Tip - While the pasta is boiling, make sure to work on dicing all the vegetables.
1 To a very large bowl*, add all the ingredients (except the Italian dressing) and stir to combine.
2 After the noodles have been drained and rinsed with cold water, add them to the bowl with the vegetables, and stir and toss to combine.
3 Add the Italian dressing and stir and toss again to coat.
4 Taste the salad and add salt and pepper, to taste. Tip - Because you're flavoring a huge bowl of food including a pound of pasta and another pound of vegetables, in my opinion it's better to not be shy when adding salt and pepper. I probably add nearly 2 teaspoons salt and 1 teaspoon pepper but I season my food very well. Season to your own personal taste, but if it tastes at all bland, boring, or dull, it likely needs salt and you shouldn't be afraid to add it.
5 If desired, add the juice from half of a lemon, and/or 1 to 2 tablespoons balsamic vinegar; or to taste, and stir and toss well to combine.
6 Cover the bowl well and refrigerate for at least 45 minutes to chill before serving, or up to overnight. Serving chilled is my preference although it holds fine at room temp if you're serving it at an event or in warm weather. Leftovers will keep airtight in the fridge for 4-5 days. Tip - If the leftovers seem a bit dry, add additional Italian dressing and/or a spritz of olive oil to rehydrate. I do not recommend freezing leftovers because the fresh veggies will not do well upon thawing and will become very mushy.