1 lb. thin spaghetti
1 (8 oz.) bottle Italian dressing
1 bottle McCormick salad supreme seasoning
Tomatoes, bell peppers, green onions, celery, cucumbers, cut up

Cook spaghetti, drain and rinse with cold water, mix in dressings and rest of ingredients. Mix well. Cut vegetables into bite size pieces. Mix all together. Refrigerate at least 2 hours before serving.