Summer Spaghetti Salad

Ingredients :

1/2 lb. of thin spaghetti

1 small yellow squash, chopped

1/2 of a large red bell pepper, chopped

1 C. chopped cucumbers

2 green onions chopped

2.25 oz. can sliced black olives, drained

1 med. size tomato, chopped

1/3 C. chopped pepperoni

1/3 C. chopped hard salami

1 C. italian salad dressing (I used a tuscan italian)

1/2 C. freshly shredded parmesan cheese

Instructions :

Cook the spaghetti in salted water according to pkg. directions. Drain and run cold water over it to stop the cooking process. Place the drained spaghetti in a large bowl and add in the remaining ingredients. Toss well to combine. Place in the fridge for 1 hour prior to serving.