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Cook the spaghetti in a large pot of salted boiling water for 9 to 10 minutes until al dente.
Drain the spaghetti and rinse it under cold water to cool it down.
Chop the tomatoes, green bell pepper, red bell pepper, cucumber, and red onion into bite-sized pieces.
In a large mixing bowl, combine the cooled spaghetti, diced vegetables, and sliced olives.
Pour the Italian salad dressing over the mixture and ensure everything is coated.
Sprinkle in the Parmesan cheese, sesame seeds, poppy seeds, paprika, celery seed, and garlic powder.
Toss everything together gently to mix well.
Cover the salad and refrigerate for at least 2 hours before serving.