California Pasta Salad

[nverland]

California Pasta Salad

Ingredients
1 pound thin spaghetti, broken into 1-inch pieces
3 large tomatoes, diced
2 medium zucchini, diced
1 large cucumber, diced
1 medium green pepper, diced
1 sweet red pepper, diced
1 large red onion, diced
2 cans (2-1/4 ounces each) sliced ripe olives, drained

DRESSING:
1 bottle (16 ounces) Italian salad dressing
1/4 cup grated Parmesan cheese
1 tablespoon sesame seeds
2 teaspoons poppy seeds
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Directions
Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutritional Facts
1 serving (3/4 cup) equals 257 calories, 13 g fat (2 g saturated fat), 1 mg cholesterol, 567 mg sodium, 30 g carbohydrate, 2 g fiber, 6 g protein.