Summer Spaghetti Salad

Summer Spaghetti Salad

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
1/2 C. freshly shredded parmesan cheese

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.