Summer Spaghetti Salad

• 1 (16 oz.) pkg. thin spaghetti, halved
• 4 medium Italian tomatoes, seeded and diced
• 1 medium cucumber, peeled, quartered, seeded and diced
• 1 medium green pepper, seeded and diced
• 1 medium sweet red pepper, seeded and diced
• 1 medium yellow pepper, seeded and diced
• 1 medium orange pepper, seeded and diced
• 1 small bunch green onions (use only white part), chopped fine
• 1 can chickpeas, drained and rinsed
• 4 Tbsp. McCormick Salad Supreme spice mix
• 1/2 c. grated Parmesan cheese
• 1 large bottle your favorite Italian dressing

1. Cook spaghetti according to package directions.
2. Drain and rinse in cold water.
3. Place in a large bowl.
4. Add prepared tomatoes, cucumber, peppers, chickpeas and onions.
5. Combine remaining ingredients; pour over salad and toss to coat.
6. Cover and refrigerate for at least 2 hours.
7. Serves approximately 16.

thin spaghetti, italian tomatoes, cucumber, green pepper, sweet red pepper, yellow pepper, orange pepper, green onions, chickpeas, salad supreme spice mix, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4853 (may not work)