California Pasta Salad - cooking recipe

Ingredients

1 lb. thin spaghetti or vermicelli, broken in 1-inch pieces
3 large tomatoes
2 medium zucchini
1 large cucumber
1 medium green or yellow pepper
1 large red onion
1 sweet red pepper
2 cans (2 1/4 oz. each) sliced ripe olives
1 (16 oz.) bottle Italian 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

Cook spaghetti and drain.
Dice all vegetables.
Drain sliced olives.
Combine all ingredients in large bowl.
Cover and refrigerate overnight to blend flavors.