This is a light and refreshing salad. You can make this easily with stuff in your pantry. A fellow viewer sent in this recipe. Thanks to the Bratzy Gal for this one.

1 lb. spaghetti — broken in half
16 oz. bottle Italian dressing
1 Tbsp. grated Parmesan cheese
1 Tbsp. sesame seeds
1 Tbsp. poppy seeds
2 tsp. seasoned salt
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1 medium cucumber — diced
1 medium red onion — diced
2 medium tomatoes — diced
parsley sprigs

Cook spaghetti according to package directions. Drain, rinse with cold water, and drain well. Transfer to large bowl. In medium bowl, whisk together Italian dressing, cheese, seeds, seasoned salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion.
Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with tomatoes and parsley sprigs.
This serves 12.

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