Spaghetti Salad

1 (16 ounce) package thin spaghetti, broken in half
3 medium tomatoes, diced
1 (8 ounce) package broccoli florets
1 (8 ounce) package cauliflower florets
1 (8 ounce) package shredded carrots
1 bottle Italian salad dressing
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons sesame seeds
1 1/2 teaspoons poppy seeds
1/2 teaspoon paprika
1/4 teaspoon celery seeds
1/8 teaspoon garlic powder

Cook spaghetti; drain and rinse in cold water. Place in large bowl; add tomatoes, broccoli, cauliflower and carrots.

Combine remaining ingredients; pour over salad and toss. Cover and refrigerate for at least 2 hours.