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Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
In a large bowl, combine the cherry tomatoes, cucumber, bell pepper, red onion, black olives, grated Parmesan cheese, and chopped parsley.
In a small bowl, whisk together the Italian dressing, red wine vinegar, garlic powder, dried oregano, dried basil, salt, and pepper.
Add the cooled spaghetti to the bowl with the vegetables. Pour the dressing over the salad and toss to combine, ensuring all ingredients are evenly coated.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld.