Ingredients

• 1 pound thin spaghetti, broken into 1-inch pieces
• 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 ounces each) sliced ripe olives, drained

• DRESSING:
• 1 bottle (16 ounces) Italian salad dressing
• 1/4 cup grated Parmesan cheese
• 1 tablespoon sesame seeds
• 2 teaspoons poppy seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder

Directions

• Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 10-15 servings.