FOURB SPINACH AND TORTELLINI SOUP

Ingredients: 1 pound Barelli thick spaghetti,  broken into thirds 1 pint cherry tomatoes,  sliced in half 2 small zucchini,  diced 1 large seedless cucumber,  diced 1 package small sweet pepper seeded and diced 1 large sweet onion,  diced 2 cans ripe olives, drained and sliced in half Dressing: Dressing: 1 bottle (16 ounces) roasted red pepper zesty Italian salad dressing 1 cup grated parmesan cheese 1 tablespoon sesame seeds 1 teaspoon Hungarian sweet paprika 1 teaspoon dried celery 1 teaspoon garlic powder

​ Directions: Cook spaghetti according to label directions.  Rinse with cold water to stop cooking process.  Mix everything together in very large bowl. Let flavors meld together before serving. Gosh this is a good one!