California Spaghetti Salad 

Ingredients:

For the Salad:

1 pound thin spaghetti, broken into 1-inch pieces
1 pint cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, diced
1 can black olives, drained and sliced
For the Dressing:

1 bottle Italian salad dressing (16 oz)
1/4 cup grated Parmesan cheese
1 tbsp sesame seeds
1 tsp paprika
1/2 tsp celery seed
1/4 tsp garlic powder
Instructions:

Cook the Spaghetti:
In a large pot of boiling salted water, cook the spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool. Set aside.
Prepare the Vegetables:
In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, diced red onion, and sliced black olives.
Make the Dressing:
In a separate bowl, whisk together the Italian salad dressing, grated Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder until well combined.
Combine the Salad:
Add the cooled spaghetti to the bowl with the vegetables. Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!