Spaghetti Salad

Recipe courtesy of Tina Johnson, a member of Blue Ridge EMC.

1 small box of thin spaghetti
1 (16 ounce) bottle of Italian dressing
1 cup Parmesan cheese, grated
2 cucumbers, cut into small pieces
1 tomato, cut into small pieces
1 green pepper, cut into small pieces
1 onion, cut into small pieces

Cook spaghetti and drain. Mix remaining ingredients and toss with spaghetti noodles. Refrigerate.