1 cup olive oil
1/2 cup red wine vinegar
1/4 cup parmesan cheese
1 tablespoon sesame seeds
2 teaspoons dried oregano
2 teaspoons poppy seeds
2 cloves garlic finely minced
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon salt or more to taste
For the Pasta Salad:
1 pound thin spaghetti broken into thirds
2 medium zucchini diced
1 pint grape tomatoes halved
1 large hot house cucumber diced
1 medium green bell pepper diced
1 medium red bell pepper diced
1 red onion diced
1 (6.5 ounce) can sliced black olives drained
In a small bowl with a whisk, or in a jar with a tight-fitting lid, combine olive oil, red wine vinegar, Parmesan cheese, sesame seeds, oregano, poppy seeds, garlic, paprika, celery seed, and salt. Mix well and allow flavors to blend while preparing the salad. Bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook according to package directions, about 9 minutes. Drain well and rinse in cold water. Meanwhile, in a large bowl combine zucchini, tomatoes, cucumber, bell peppers, onion, and black olives. Add rinsed pasta and drizzle with salad dressing to taste (you don't have to use it all). Cover and chill at least 2 hours or overnight.