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Ingredients

• 1 package (16 ounces) thin spaghetti, halved

• 3 medium tomatoes, diced

• 3 small zucchini, diced

• 1 large cucumber, halved, seeded and diced

• 1 medium green pepper, diced

• 1 medium sweet red pepper, diced

• 1 bottle (8 ounces) Italian salad dressing

• 2 tablespoons grated Parmesan cheese

• 1-1/2 teaspoons sesame seeds

• 1-1/2 teaspoons poppy seeds

• 1/2 teaspoon paprika

• 1/4 teaspoon celery seed

• 1/8 teaspoon garlic powder

Directions

• Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl; add tomatoes, zucchini, cucumber and peppers.

• Combine remaining ingredients; pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts

1 cup: 158 calories, 3g fat (1g saturated fat), 1mg cholesterol, 168mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.