Spaghetti Salad

Great substitute for traditional pasta salad

1-1/2 lbs of spaghetti or a combination of pasta (I used zukes)
1 bottle (16 oz) Italian dressing
1 jar McCormick’s Salad Supreme seasoning (I couldn’t find this)
2 can (15 oz) pitted ripe (I used Kalamata) olives, sliced
2 to 3 tomatoes, seeded and diced
2 cucumbers, thinly sliced
2 green (used orange and red) peppers, seeded and thinly sliced
1 to 2 red onions, thinly sliced
Fresh uncooked broccoli flowerets, if desired
In addition, I put in marinated mushrooms and capers
Combine all ingredients in a large bowl. Cover with plastic wrap and refrigerate at least 8 hours, tossing occasionally. The salad will keep well for several days. Makes 8 to 10 servings.