Ingredients
1 pound thin spaghetti, broken into 1-inch pieces3 large tomatoes, diced2 medium zucchini, diced1 large cucumber, diced1 medium green pepper, diced1 sweet red pepper, diced1 large red onion, diced2 cans (2-1/4 ounces each) sliced ripe olives, drainedDRESSING:1 bottle (16 ounces) Italian salad dressing1/4 cup grated Parmesan cheese1 tablespoon sesame seeds2 teaspoons poppy seeds1 teaspoon paprika1/2 teaspoon celery seed1/4 teaspoon garlic powder
Preparation
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
