I could eat this forever!

Cook the Spaghetti:
Bring a large pot of salted water to a boil.
Add the spaghetti and cook according to the package instructions until al dente.
Once cooked, drain the spaghetti and rinse under cold water to stop the cooking process. Set aside to cool.
Prepare the Vegetables:
Wash and prepare the cherry tomatoes by halving them.
Peel and dice the cucumber into small pieces.
Dice the bell pepper into small cubes.
Thinly slice the red onion.
Slice the black olives.

Combine Ingredients:
In a large salad bowl, combine the cooked and cooled spaghetti with the prepared vegetables (tomatoes, cucumber, bell pepper, red onion, and black olives).
Add Parmesan Cheese:
Sprinkle the grated Parmesan cheese over the salad mixture.
Pour Dressing:
Drizzle the Italian salad dressing over the salad mixture, ensuring it coats all the ingredients evenly.

Season:
Sprinkle Italian seasoning, salt, and pepper over the salad according to taste preferences.
Toss Well:
Gently toss all the ingredients together until everything is well coated with the dressing and seasoning.
Chill:
Cover the salad bowl with plastic wrap or a lid and place it in the refrigerator to chill for at least one hour. Chilling allows the flavors to meld together.
Serve:
Once chilled, remove the salad from the refrigerator and give it a final toss.
Serve Classic California Spaghetti Salad cold or at room temperature as desired.