Summer Spaghetti Salad
Makes about 16 servings

Ingredients

• 1 - package thin spaghetti (16 ounces), break in half
• 3 - medium tomatoes, diced
• 3 - zucchinis, diced
• 1 - cucumber, diced
• 1 - green bell pepper, diced
• 1 - red bell pepper, diced
• 8 - ounces of Italian salad dressing
• 2 - tablespoons grated Parmesan cheese
• 1-1/2 - teaspoons sesame seeds
• 1-1/2 - teaspoons poppy seeds
• 1/2 - teaspoon paprika
• 1/4 - teaspoon celery seed
• 1/8 - teaspoon garlic powder

1. Cook spaghetti according to package directions.  Drain and rinse in cold water.  

2. Place in a large mixing bowl and add tomatoes, zucchini, cucumber and peppers. 

3. Combine remaining ingredients in a small mixing bowl.  

4. Pour over salad and toss to coat.  

5. Cover and refrigerate for at least 2 hours.

The salad can be made the night before.