Spaghetti Salad

• 1 pound spaghetti broken into pieces
• 16 ounces salad dressing, italian, low-fat fat free
• 1 tablespoon parmesan, parmigiano-reggiano cheese, grated grated, fat free
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seed
• 2 teaspoons seasoned salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper ground
• 1/2 teaspoon black pepper cayenne
• 1 each cucumbers chopped
• 1 each onions red, diced

1. Cook spaghetti according to package directions.
2. Drain, rinse with cold water and drain well.
3. Transfer to large bowl.
4. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended.
5. Stir in cucumber and onion.
6. Pour mixture over spaghetti and toss lightly to coat evenly.
7. Cover and refrigerate for at least 2 hours or up to 24 hours.
8. Serves: 12

salad dressing, parmesan, sesame seeds, poppy seed, salt, paprika, garlic, black pepper, black pepper, cucumbers, onions red

Taken from recipeland.com/recipe/v/spaghetti-salad-2515 (may not work)