Start by boiling a large pot of water. Once it comes to a rolling boil, add your broken spaghetti. Cook according to the package directions until al dente, usually about 8-10 minutes. Don’t forget to stir occasionally!

Once the pasta is cooked, drain it using a colander. Rinse the pasta under cold water to stop the cooking process and keep your spaghetti from becoming mushy.

While the pasta is cooling, chop the cherry tomatoes, dice the zucchini and cucumber, and slice the bell peppers and onion.

In a large bowl, combine the cooled spaghetti with all your chopped vegetables and sliced olives. Gently stir with a spatula.

In a mixing bowl, whisk together the Italian salad dressing, grated Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.

Pour the dressing over the salad mixture. Toss everything gently until all the ingredients are nicely coated.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let it chill for at least 3 hours, or even better, overnight.

When ready to serve, give the salad a good stir, taste, and adjust any seasoning if needed.