Summer Spaghetti Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. thin spaghetti, halved
3 small zucchini, diced
3 medium tomatoes, diced
1 large cucumber, halved, seeded and diced
1 (8 oz.) bottle Italian salad dressing (not creamy kind)
2 Tbsp. Parmesan cheese
1 1/2 tsp. sesame seeds
1 1/2 tsp. poppy seeds
1/2 tsp. paprika
1/4 tsp. celery seed
1/8 tsp. garlic powder

Preparation

Cook spaghetti; drain and rinse in cold water.
Place in large bowl; add tomatoes, zucchini, cucumbers and peppers. Combine the rest of the ingredients.
Pour over the salad and toss to coat.
Refrigerate for at least 2 hours.
Can make the night before.
Makes A LOT!!