• 1 pound thin spaghetti broken into 1 inch pieces
• 1 pint cherry tomatoes chopped in half
• 2 zucchini medium, diced
• 1 cucumber large, diced
• 1 green bell pepper medium, diced
• 1 red bell pepper diced
• 1 red onion large, diced
• 2 cans ripe olives 2-1/4 ounces each sliced, drained

DRESSING:

• 1 bottle Italian salad dressing 16 ounces
• 1/4 cup Parmesan cheese grated
• 1 tablespoon sesame seeds
• 1 teaspoon paprika
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder