16 oz. pkg. thin spaghetti
1 bottle of McCormick Salad Supreme
1 tomato (diced)
1 bunch of broccoli
1 bunch of cauliflower
1 bunch of green onions
1 purple onion
1 bunch of celery
grated carrots
1 cucumber
1 bottle of Zesty Italian
parmesan cheese (optional)
Salt & Pepper to taste

Cook spaghetti. Break into thirds before boiling. Rinse noodles with cold water and drain. Grate carrots. Chop or dice remaining veggies. Toss together with noodles. Add salad supreme (whole bottle), salt and pepper, and Italian dressing. Refrigerate.