1 lb. thin spaghetti, broken into 1 inch pieces
3 lg. tomatoes, diced
2 med. zucchini, diced
1 lg. cucumber, diced
1 med. green pepper, diced
1 med. sweet red pepper, diced
1 lg. onion, diced
2 cans (2-1/2 oz) sliced ripe olives, drained
1 bottle (16 oz.) Italian salad dressing
1/4 c. grated parmesan or romano cheese
1 tbsp. sesame seeds
1 tsp. poppy seeds
1 tsp. paprika
1/2 tsp. celery seed
1/4 tsp. garlic powder

Cook spaghetti according to package directions. Drain, and rinse in cold water. Place in large bowl. Add remaining ingredients. Toss to coat. Cover and refrigerate overnight.

Yields 10 to 15 servings.