Summer Spaghetti Salad

salads

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Servings: 16

Ingredients

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.