Italian Spaghetti Salad

Italian Spaghetti Salad Dressing: 3/4 C. vegetable oil 1/4 C. apple cider vinegar 2 T. water 2 tsp. sugar 1 1.2 tsp. salt 1 tsp. minced garlic 1 tsp. italian seasoning 1/4 tsp. pepper 1 1/2 tsp. parmesan cheese Combine in a mason jar and shake well to blend. Store in the fridge. 8 oz. thin spaghetti (cooked, drained and ran under cold water to stop cooking) 1 C. combined zucchini and yellow squash, quartered and sliced 1 C. chopped red and yellow bell peppers, combined 1/2 C. chopped baby bella mushrooms 1 small tomatoes, seeded and chopped 1/2 C. cubed gouda cheese (cheddar works also) 1/3 C. chopped pepperoni (turkey or ham is nice too) 1/3 C. chopped red onion 1/2 C. dressing fresh basil for topping Combine all ingredients in a bowl, tossing to coat well in the dressing. Top with shredded basil and chill for 1 hour before serving.