Spaghetti Salad

I had been served this recipe before I was wise enough to ask for recipes. Years later I saw the recipe in a magazine and hoped for the results I received. Enjoy this twist on the traditional salad.

16 oz, package of thin spaghetti - broke in half
3 medium tomatoes - diced
3 small zucchini - diced
1 cucumber - diced
1 medium sized green pepper - diced
1 medium sized red pepper - diced
8 oz. Italian Salad Dressing
2 tablespoon Parmesan cheese
1 1/2 teaspoon poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seed
1/8 teaspoon garlic powder

Cook spaghetti per instructions on the package. Drain and rinse the pasta in cold water.
Place spaghetti in a large bowl. Add to the bowl tomatoes, zucchini, cucumbers and peppers.
Combine the remaining ingredients to form a dressing. Toss the salad with the dressing coating well.
Cover bowl and refrigerate at least two hours.