California Pasta Salad - cooking recipe

Ingredients

1 lb. thin spaghetti or vermicelli, broken into 1 inch pieces, cooked
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 oz. each) sliced ripe olives, drained
1 bottle (16 oz.) Italian salad dressing
1/4 c. grated Romano or Parmesan cheese
1 Tbsp. sesame seed
2 tsp. poppy seed
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. garlic powder

Preparation

Combine all of the ingredients in a large bowl; cover with plastic wrap and refrigerate overnight to blend flavors.
Yields 10 to 15 servings.