1 lb. small shells
2 sm. zucchini
2 stalks celery
1 can whole tomatoes
1/2 tsp. paprika
1/2 c. chopped fresh parsley
1 tbsp. oregano
1 tbsp. basil
1 tbsp. thyme
2 tsp. sesame seeds
1/2 to 3/4 c. low fat Zesty Italian dressing
1/4 c. olive oil

Cook shells. Cut zucchini in small pieces. Leave skin on. Chop celery in small pieces. Drain and chop tomatoes. Mix everything together and let sit in refrigerator overnight.