Italian Pasta Salad

• 12 oz. uncooked spaghetti
• 1 medium zucchini, thinly sliced
• 1/4 lb. green beans, cut in 1/2-inch pieces
• 2 medium green onions, chopped
• 1/3 c. sliced black olives
• 1 c. cherry tomatoes, cut in halves
• 1 pkg. Italian salad dressing mix
• 1 tsp. salt
• 1/4 c. grated Parmesan cheese
• 1/4 c. white wine vinegar
• 1/3 c. salad oil
• 1/3 c. olive oil
• 2 Tbsp. water

1. Break spaghetti in half.
2. Cook spaghetti, drain, rinse with cold water and toss with a small amount of vegetable oil.
3. Cook zucchini and green beans in a little water until just tender but still crisp and bright in color.
4. Rinse in cold water; drain and add to spaghetti along with onions, olives, tomatoes, salt and cheese.
5. Beat together last 5 ingredients until well blended. Toss lightly with spaghetti mixture.
6. Refrigerate overnight in a sealed 2-quart container.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468341 (may not work)