Fresh and Crunchy Vegetable-Spaghetti Salad

12-16 oz. spaghetti, broken, cooked and chilled

1 sm. jar capers, drained and rinsed

a double recipe of Lemon Oil Dressing *

2-4 T basil pesto
Italian seasoning, black pepper, garlic sea salt

5-8oz. fresh grated parmesan cheese

~ or crumbled feta cheese

Cook the spaghetti to al dente' stage, rinse in cold water, drain well.  Put this into a big glass bowl and add the rest of the first ingredient group.  Toss this then wash, chop and the prep the vegetables.

3 Roma tomatoes, 1 very big purple shallot, 6-8 oz. fresh spinach, a couple bumpy pickling cucumbers, 2 sm.-med. yellow or green zucchinis, 3 celery stalks with tops. Toss all this together with the spaghetti, dressing and seasonings.  Chill and serve.  I've also found scooping out a bowl of this and microwaving it for about 30 seconds after it's been thoroughly chilled, seems to wake up the flavors. . .Lin