1 pound spaghetti broken in half
16 ounce bottle Italian dressing
1 tablespoon grated Parmesan cheese
1 tablespoon sesame seeds
1 tablespoon poppy seeds
2 teaspoons seasoned salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 diced cucumber
1 diced red onion
2 diced tomatoes
1 tablespoon parsley
Cook spaghetti. Drain, rinse with cold water, draining well. Transfer to a large bowl.
In a bowl, mix 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.