Summer Spaghetti Salad

1 package (16 ounces) thin spaghetti, broke in half
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 medium green pepper, diced
1 medium sweet red pepper, diced
1 bottle (8 ounces) 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

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Yield: 16 servings