Italian Spaghetti Salad

• 16 ounces thin spaghetti, broken into 1 inch pieces
• 1 pint sliced cherry tomatoes
• 2 cups diced zucchini, about 1 ½ medum zucchinis
• 1 ½ cup diced cucumber about 1 large cucumber
• 1 cup diced green bell pepper, about 1 whole pepper
• 1 cup red bell pepper, about 1 whole pepper
• 1 cup diced red onion, about ½ a whole onion
• 2 (4-ounce) cans drained sliced ripe olives
• 1 cup Italian salami, cut in half

Italian Dressing

• ⅔ cup olive oil
• ½ cup red wine vinegar
• 2 tablespoons Italian seasoning
• 2 teaspoons granulated sugar
• ¼ cup grated Parmesan cheese
• 2 teaspoons sesame seeds
• 1 teaspoon paprika
• ½ teaspoon celery seed
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon ground black pepper