Summer Spaghetti Salad

Summer Spaghetti Salad, originally uploaded by bonniemomof5.

Here's a picture of one of the salads we served at Jonathon's baptism lunch. The is one of Peter's and my favorite salads. I love it because it incorporates a lot of vegetables into a salad, and because of the colors. It is such a pretty salad. We received a lot of compliments on it. And I have to give a BIG thanks to my mother-in-law Claudia, who chopped up all the veggies for this salad and all the salads we served. I couldn't have put on such a great lunch without your help! Friday night I was running around at Mach 5 trying to get all the food prepared. We had cold cut sandwiches, chips, veggies and dip, fresh fruit and dip, summer spaghetti salad, fruit and chicken salad, jello salad and potato salad (my friends Jeanne and Craig prepared and brought this salad- thank you!) and for dessert we had brownies, coconut cream cake and carrot cake. It turned out wonderfully.

Summer Spaghetti Salad
1 package (16 oz.) thinspaghetti or capellini, halved
3 medium tomatoes, diced
3 small zucchini, diced
1 large cucumber, halved, seeded and diced
1 med. yellow pepper, diced
1 med. sweet red pepper, diced
1 bottle 8 oz. Italian salad dressing
2 Tbs. grated Parmesan Cheese
1-1/2 tsp. sesame seeds
1-1/2 tsp. poppy seeds
1/2 tsp. paprika
1/4 tsp. celery seed
1/2 tsp. garlic powder

Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.
Combine remaining ingredients together in a separate bowl. Mix. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.
Yield: 16 servings Fills up a Tupperware That's a Bowl to top.