California Pasta Salad

• 1 lb. thin spaghetti or vermicelli, broken into 1 inch pieces, cooked
• 3 large tomatoes, diced
• 2 medium zucchini, diced
• 1 large cucumber, diced
• 1 medium green pepper, diced
• 1 sweet red pepper, diced
• 1 large red onion, diced
• 2 cans (2 1/4 oz. each) sliced ripe olives, drained
• 1 bottle (16 oz.) Italian salad dressing
• 1/4 c. grated Romano or Parmesan cheese
• 1 Tbsp. sesame seed
• 2 tsp. poppy seed
• 1 tsp. paprika
• 1/2 tsp. celery seed
• 1/4 tsp. garlic powder

1. Combine all of the ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors.
2. Yields 10 to 15 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=962310 (may not work)