• Cook 16 ounces thin spaghetti, in a large pot of boiling water according to package directions. Drain and rinse the pasta in cold water.
• Add 1 pint sliced cherry tomatoes, 2 cups diced zucchini, 1 ½ cup diced cucumber, 1 cup diced green bell pepper, 1 cup red bell pepper, 1 cup diced red onion, 2 (4-ounce) cans drained sliced ripe olives, and 1 cup Italian salami, to a large bowl and toss until completely combined.

Dressing

• In a separate bowl, add ⅔ cup olive oil, ½ cup red wine vinegar, 2 tablespoons Italian seasoning, 2 teaspoons granulated sugar, ¼ cup grated parmesan cheese , 2 teaspoons sesame seeds, 1 teaspoon paprika, ½ teaspoon celery seed, ¼ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper and whisk to combine.
• Pour the dressing over the salad and toss until completely combined. Cover the bowl and set it in the refrigerator to chill for at least 3 hours before serving.