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!