Turkey 'N' Spaghetti Summer Salad

• 10 oz. spaghetti
• 1 medium zucchini, thinly sliced
• 2 c. cut up, cooked turkey
• 1 (8 oz.) can cut green beans, drained
• 2 medium green onions, chopped
• 1/3 c. sliced ripe olives
• 18 cherry tomatoes, halved
• 1 tsp. salt
• 1/4 tsp. grated Parmesan cheese
• 1/4 c. white wine vinegar
• 2/3 c. olive oil
• 2 Tbsp. water
• 1 (.6 oz.) packet Italian salad dressing mix

1. Cook spaghetti according to package directions; drain and rinse with cold water.
2. Meanwhile, cook zucchini in small amount of water just until tender.
3. Rinse in cold water; drain.
4. Place spaghetti, zucchini, turkey, green beans, onions, olives, tomatoes, salt and cheese in a large bowl.
5. Beat together vinegar, oil, water and salad dressing mix in a small bowl.
6. Pour over spaghetti mixture and toss lightly.
7. Refrigerate several hours or overnight to blend flavors.

spaghetti, zucchini, turkey, green beans, green onions, olives, tomatoes, salt, parmesan cheese, white wine vinegar, olive oil, water, italian salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282495 (may not work)