Italian Pasta Salad - cooking recipe

Ingredients

12 oz. uncooked spaghetti
1 medium zucchini, thinly sliced
1/4 lb. green beans, cut in 1/2-inch pieces
2 medium green onions, chopped
1/3 c. sliced black olives
1 c. cherry tomatoes, cut in halves
1 pkg. Italian salad dressing mix
1 tsp. salt
1/4 c. grated Parmesan cheese
1/4 c. white wine vinegar
1/3 c. salad oil
1/3 c. olive oil
2 Tbsp. water

Preparation

Break spaghetti in half.
Cook spaghetti, drain, rinse with cold water and toss with a small amount of vegetable oil.
Cook zucchini and green beans in a little water until just tender but still crisp and bright in color.
Rinse in cold water; drain and add to spaghetti along with onions, olives, tomatoes, salt and cheese.
Beat together last 5 ingredients until well blended. Toss lightly with spaghetti mixture.
Refrigerate overnight in a sealed 2-quart container.