Garden Fresh Spaghetti Salad

Garden Fresh Spaghetti Salad 1 - 16 ounce package thin spaghetti noodles, broke in half 1 - cucumber, peeled and diced 1 - green bell pepper, diced 1 - orange or red bell peppers, diced 2 - zucchini squash or yellow squash, diced 1 - small - medium purple onion, diced 1 - pint cherry tomatoes 1 - 4 ounce can sliced black olives 1 - 4 ounce jar marinated artichoke hearts, cut into pieces (reserve juice) 1 - cup salami, cut into small pieces (optional) 2 - teaspoons McCormick Salad Supreme Dressing: 1 - 16 ounce bottled Zesty Italian Dressing or Robusto Italian Dressing reserved artichoke juice garlic powder, to taste onion powder, to taste 1/4 - cup Parmesan - Regiono cheese salt and pepper, to taste Cook spaghetti in boiling salted water until al dente. Drain and rinse under cold water and set aside. While the pasta cooks chop all of the vegetables. In a large bowl add the cooled pasta, cucumbers, bell peppers, zucchini, onion. cherry tomatoes, olives, artichoke hearts and salami (if using). In a medium size bowl, whisk the Italian dressing, artichoke juice, garlic powder, onion powder, Parmesan - Regiono cheese, salt and pepper together. Pour over the pasta and vegetables and toss to coat. Cover and refrigerate for several hours (or overnight) before serving. Garnish with additional Parmesan - Regiono cheese and McCormick Salad Supreme and toss before serving. servings: 6-8