California Pasta Salad

• 1 (16 ounce) package rotini pasta (spiral pasta)
• 2 small zucchini, ends removed, chopped
• 1 large cucumber, ends removed, seeded, chopped
• 2 medium bell peppers, stems removed, seeded, chopped (I use 1 orange and 1 yellow for color)
• 1 large red onion, peeled and chopped
• 1 (10 ounce) can black olives, drained well and chopped (optional(kids don't like, so I omit)
• 1 (28 ounce) can diced tomatoes, partially drained
• 1/3 cup freshly-grated parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 1/2 teaspoon whole celery seed
• 1 teaspoon sweet paprika
• 1/4 teaspoon garlic powder
• 1 (16 ounce) bottle Italian salad dressing (we prefer Kraft Zesty Italian)

1. Boil rotini. (Package directions will indicate 8-10 minutes. My family thinks 'al dente' translates to 'raw', so I cook the pasta 4 or 5 minutes longer, until it tastes tender.).
2. Drain pasta; rinse well with cold water.
3. In a very, very large bowl, mix cooled pasta with zucchini, cucumber, sweet peppers, onion and olives, if desired.
4. Stir in tomatoes. (I use a slotted spoon. That way, you get a little juice, but not an overwhelming amount. If fresh ones are in season, even better, of course!)
5. In a small bowl, mix grated cheese with sesame seeds, poppy seeds, celery seeds, paprika and garlic powder.
6. Sprinkle seasoning mixture over pasta; stir well.
7. Pour Italian dressing over all, stirring well.
8. Cover and refrigerate for 24 hours before serving. (Actually, I find this hits its' 'peak' at 48 hours. Stays good for several days after that, but finally begins to get mushy.).

rotini pasta, zucchini, cucumber, bell peppers, red onion, black olives, tomatoes, parmesan cheese, sesame seeds, poppy seeds, celery, sweet paprika, garlic, italian salad dressing

Taken from www.food.com/recipe/california-pasta-salad-170612 (may not work)