Summer Spaghetti Salad

1 pound spaghetti or linguine noodles, broken into pieces and cooked al dente

1 container cherry tomatoes, cut in half or fourths

 1 zucchini, diced

1 yellow & red bell pepper, diced

1/2 red onion, diced

1/2 cup sliced pepperoni, chopped

1/2 cup shredded Parmesan cheese

1 bottle champagne vinaigrette or your favorite Italian salad dressing

Place all of the ingredients in a large bowl. Toss the ingredients with the vinaigrette until thoroughly coated. Cover with plastic wrap and place in the refrigerator overnight or for at least 4 hours. Serve!