1. Cook the Spaghetti: Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente (8-10 minutes). Drain well and immediately rinse with cold water to stop cooking and prevent sticking. Shake off excess water.

2. Prepare the Vegetables and Add-ins: While pasta cooks or after draining, wash and chop cherry tomatoes, cucumber, bell peppers, and red onion. Drain and chop artichoke hearts. Halve Kalamata olives. Rinse and drain optional chickpeas/beans. Chop fresh basil and parsley.

3. Make the Zesty Italian Dressing: In a small bowl or jar, combine olive oil, red wine vinegar, fresh lemon juice, minced garlic, dried oregano, Dijon mustard, salt, pepper, and optional red pepper flakes. Whisk vigorously or shake until well combined and emulsified. Taste and adjust seasonings.

4. Combine the Salad: In a very large mixing bowl, add the cooked and cooled spaghetti. Pour about two-thirds of the dressing over the spaghetti and toss gently to coat.

5. Add Vegetables and Other Ingredients: Add cherry tomatoes, cucumber, red onion, bell peppers, Kalamata olives, artichoke hearts, optional chickpeas/beans, and fresh mozzarella pearls to the bowl. Sprinkle in chopped fresh basil and parsley.

6. Toss Gently: Gently toss all ingredients together until well distributed and lightly coated with dressing. Avoid overmixing.

7. Adjust Dressing and Seasoning: Drizzle the remaining dressing over the salad and toss lightly. Taste and adjust seasonings (salt, pepper, lemon, vinegar) as needed.

8. Chill (Recommended): Cover the salad and refrigerate for at least 30 minutes to 1 hour (ideally 2-4 hours or overnight) to allow flavors to meld.

9. Serve: Before serving, give a gentle toss. If dry, refresh with a drizzle of olive oil or squeeze of lemon juice. Garnish with extra fresh basil/parsley and optional Parmesan cheese. Serve chilled or at room temperature.