Summer Pasta Salad 1 package thin spaghetti (16 ounces), break in half 3 medium tomatoes, diced 3 zucchinis, diced 1 cucumber, diced 1 green pepper, diced 1 red pepper, diced 8 ounces of Italian salad dressing 2 tablespoons grated Parmesan cheese 1-1/2 teaspoons sesame seeds 1-1/2 teaspoons poppy seeds 1/2 teaspoon paprika 1/4 teaspoon celery seed 1/8 teaspoon garlic powder Cook spaghetti according to package directions. Drain and rinse in cold water. Place in a large bowl and add tomatoes, zucchini, cucumber and peppers. Combine remaining ingredients in a small bowl. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours. Can be prepared the day ahead and stored in the refrigerator. Makes about 16 servings.