Recipe - California Pasta Salad

1 pound Thin spaghetti or
vermicelli; broken into 1
inch
; pieces, cooked
3 lg Tomatoes; minced
2 md Zucchini; minced
1 lg Cucumber; minced
1 md Green pepper; minced
1 Sweet red pepper; minced
1 lg Red onion; minced
2 cn Sliced ripe olives; drained
(21/4
; ounces each)
1 Bottle; (18 ounces) Italian
; salad dressing
One fourth cup Grated Parmesan or Romano
cheese
1 tablespoon Sesame seeds
2 teaspoon Poppy seeds
I teaspoon paprika
One half teaspoon Celery seed
One fourth teaspoon Garlic powder

Combine all ingredients in a large bowl; cover with plastic wrap and
refrigerate overnight to blend flavors. Yield: 1015