Marinated Spaghetti Salad

• 1 lb. (4-inch) spaghetti noodles
• 2 c. Italian salad dressing
• 2 tsp. Lawry's seasoned salt
• 1 Tbsp. sesame seed
• 1 Tbsp. poppy seed
• 1 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 Tbsp. Parmesan cheese
• 1/2 tsp. cayenne pepper
• 1 medium cucumber, washed and diced in 1/3-inch cubes
• 1 medium red onion, diced in 1/3-inch cubes
• 2 medium tomatoes, cleaned, cored and diced in 1/4-inch cubes
• 1/4 c. fresh parsley sprigs

1. Bring 2 quarts of water to a boil and cook 1 pound of spaghetti noodles until slightly tender.
2. Drain; rinse noodles with cool water and refrigerate.
3. Whisk together the Italian dressing with all the spices until well blended.
4. Cut the cucumbers and red onions and add to the marinade, then fold in the cooked noodles.
5. Refrigerate this overnight in a covered container.
6. Before serving, garnish with fresh parsley sprigs and diced tomatoes.
7. Yield:
8. 12 servings.

noodles, italian salad dressing, salt, sesame seed, poppy seed, paprika, garlic powder, black pepper, parmesan cheese, cayenne pepper, cucumber, red onion, tomatoes, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=691129 (may not work)