Spaghetti Salad

From Annette Herzog

Zesty cold salad of spaghetti, cucumber, red onion, and tomatoes with an Italian vinaigrette.

1 lb. spaghetti noodles, broken in half, cooked according to directions on the box.
Drain, rinse with cold water, and drain again well.  Transfer to a large bowl.

1- 16 oz bottle Italian vinaigrette dressing
1 Tbl grated Parmesan cheese
1 Tbl sesame seeds
1 Tbl poppy seeds
2 tsps seasoned salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber, peeled and diced
1 medium red onion, diced
2 medium tomatoes, diced
Fresh parsley for garnish


In a separate bowl, whisk together the Italian dressing, cheese, sesame and poppy seeds, seasoned salt, paprika, garlic powder, black pepper, cayenne pepper, until well blended.
Stir in cucumber and onion.
Pour the mixture over the spaghetti and toss lightly to coat evenly.
Cover and refrigerate for at least 2 hours or up to 24 hours.
To serve, top with tomatoes and garnish with parsley springs.