1 (12 oz.) pkg. spaghetti
1 cucumber, chopped
1 c. celery, chopped
1 c. green onions, chopped
2 tomatoes, cubed
1 bell pepper, chopped
1 head broccoli, chopped
1 carrot, grated
1 pkg. dry Italian dressing
1 bottle Italian dressing

Toss vegetables in dry salad dressing and refrigerate while cooking spaghetti. Drain spaghetti; chill by running cold water over it. Drain well and toss with vegetables and bottle of dressing. Refrigerate for at least 3 hours.