Turkey 'N' Spaghetti Summer Salad - cooking recipe

Ingredients

10 oz. spaghetti
1 medium zucchini, thinly sliced
2 c. cut up, cooked turkey
1 (8 oz.) can cut green beans, drained
2 medium green onions, chopped
1/3 c. sliced ripe olives
18 cherry tomatoes, halved
1 tsp. salt
1/4 tsp. grated Parmesan cheese
1/4 c. white wine vinegar
2/3 c. olive oil
2 Tbsp. water
1 (.6 oz.) packet Italian salad dressing mix

Preparation

Cook spaghetti according to package directions; drain and rinse with cold water.
Meanwhile, cook zucchini in small amount of water just until tender.
Rinse in cold water; drain.
Place spaghetti, zucchini, turkey, green beans, onions, olives, tomatoes, salt and cheese in a large bowl.
Beat together vinegar, oil, water and salad dressing mix in a small bowl.
Pour over spaghetti mixture and toss lightly.
Refrigerate several hours or overnight to blend flavors.