• 1 lb. Spaghetti, broken in half
• 1-(16oz.) bottle Zesty Italian dressing
• 1 Tbs. Parmesan cheese, grated
• 1 Tbs. Sesame seeds, toasted
• 1 tsp. Poppy seeds
• 1 tsp. Lawrys seasoned salt
• 1 tsp. Paprika
• 1/2 tsp garlic powder
• 1/2 teaspoon black pepper, freshly ground
• 1/2 tsp. Cayenne pepper
• 2 medium cucumbers, diced
• 1 medium red onion, diced
• 1 container grape tomatoes
• 1 red bell pepper, diced
• 1 bunch broccoli, steamed and shocked in cold water to set color then drain

1. Cook spaghetti according to package directions. Drain, rinse with cold water and then drain well. Transfer to large bowl.
2. In medium bowl, whisk together Italian dressing, cheese, seeds, seasoned salt, paprika, garlic powder and peppers until well blended. In a large bowl add drained spaghetti, cucumber, onion, bell pepper, tomatoes and broccoli. Pour contents of medium bowl over top and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hrs

I had never made Spaghetti salad until it was posted on the TOH BB early this year by Redraspberrygirl. The recipe below is my version of the original one posted. I am so in love with this recipe, I just can’t tell you. I changed it a bit from the original to suit our tastes and added the red bell pepper and broccoli which only made a good salad even better. This makes a really big bowl full which is good to take to pot lucks but it gets empty around here real quick too. Hope you try this one.