California Pasta Salad
From: Country, Promotional Issue, 1994
Servings: 12

1 lb thin spaghetti, cooked
3 ea tomatoes, diced
2 ea zucchini, diced
1 ea cucumber, diced
1 ea green pepper, diced
1 ea red sweet pepper, diced
4 1/2 oz ripe olives, sliced, drained
16 oz Italian salad dressing
1/4 cup grated Parmesan cheese
1 tbsp sesame seeds
2 tsp poppy seeds
1 tsp paprika
1/2 tsp celery seed
1/4 tsp garlic powder

Break spaghetti into small pieces before cooking. Combine all ingredients in a large bowl; cover and refrigerate overnight to blend flavors.