A refreshing and flavorful Italian spaghetti salad packed with fresh vegetables and tossed in a zesty seasoned dressing.

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1. Cook the thin spaghetti according to package directions, then drain and rinse with cold water.

2. In a large bowl, combine the cooked spaghetti, tomatoes, zucchini, cucumber, green pepper, and red pepper.

3. In a separate bowl, whisk together the Italian dressing, Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder.

4. Pour the dressing over the salad and toss until everything is well coated.

5. Cover and refrigerate for at least 2 hours to allow flavors to blend.

6. Optionally, garnish with fresh parsley before serving.

For best flavor, chill overnight before serving.

You can substitute bottled Italian dressing with homemade vinaigrette.

Add olives, salami, or mozzarella cubes for extra flavor.

Store leftovers in the refrigerator for up to 3 days.