12 oz. thin spaghetti
1 cup broccoli florets
1 cup cauliflower florets
1 cup yellow squash
1 cup zucchini squash
1/2 cup red bell pepper
4 whole green onions
1/2 cup cider vinegar
4 tbsp. sugar
1 tsp lemon juice
2/3 cup olive oil
1/2 tsp Dijon mustard
2-3 ounces freshly grated Parmesan cheese

Break sticks of spaghetti into thirds, cook broken spaghetti pieces "al dente" according to package instructions, drain and rinse with cold water, chill. Chop broccoli and cauliflower into small pieces, Julienne cut yellow and green squash into matchstick size pieces, chop red bell pepper, thinly slice green onions.

After spaghetti has cooled, add all of the chopped vegetables. Chill salad in fridge.

Salad dressing: Place cider vinegar, sugar and lemon juice in a jar with a lid and shake well, then add olive oil and Dijon mustard and shake well. Refrigerate salad dressing until ready to use.

Just before serving, shake the salad dressing and add dressing to the pasta salad, stir in the parmesan cheese and serve.

Submitted by: Kathy Albright