Phillip Jones
1          Package  (16 ounces) thin spaghetti, halved
3          Medium Tomatoes, diced
3          Small zucchini, diced
1          Large cucumber, halved seeded, diced
1          Medium green pepper, diced
1          Medium sweet red pepper, diced
1          bottle (8 ounce) Italian salad dressing
2          tablespoons grated Parmesan Cheese
1½       teaspoons sesame seeds
1½       teaspoons poppy seeds
½         teaspoons paprika
¼         teaspoons celery seed
⅛         teaspoons garlic powder
Cook spaghetti; according to package directions; drain and rinse in cold water. Place in large bowl; add tomatoes, zucchini, and cucumber.
Combine remaining ingredients; pour over salad and toss to coat.
Cover and refrigerate for at least 2 hrs.