Spaghetti Salad

• 1 package (16 oz.) thin spaghetti, halved
• 3 medium tomatoes, diced
• 3 small zucchini, diced
• 1 large cucumber, halved, seeded and diced
• 1 medium green pepper, diced
• 1 medium sweet red pepper, diced
• 1 bottle (8 oz.) Italian salad dressing
• 2 tbsp. grated Parmesan cheese
• 1 1/2 tsp. sesame seeds
• 1 1/2 tsp. poppy seeds
• 1/2 tsp. paprika
• 1/4 tsp. celery seed
• 1/8 tsp. garlic powder

1. Cook spaghetti according to package directions; drain and rinse in cold water.
2. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
3. Combine remaining ingredients; pour over salad and toss to coat.
4. Cover and refrigerate for at least two hours.
5. Serves 16 - 20.

thin spaghetti, tomatoes, zucchini, cucumber, green pepper, sweet red pepper, italian salad dressing, parmesan cheese, sesame seeds, poppy seeds, paprika, celery, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51429 (may not work)