Cafeteria Spaghetti Salad

1-16 oz box spaghetti, broken in half
1-16 oz bottle Italian salad dressing, I like Wishbone
1 T grated Parmesan cheese
1 T sesame seeds
1 T poppy seeds
2 tsp salt
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 medium cucumber, diced (I like the English cucumber best)
1 medium red onion, diced
2 medium firm tomatoes, diced
parsley sprigs

Break spaghetti in half and cook spaghetti according to package directions. Drain, rinse with cold water, and drain well. Transfer to a large bowl. In a medium bowl, whisk together Italian dressing, cheese, seeds, seasoned salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour over spaghetti and toss lightly to coat evenly. Cover and refrigerate at least two hours or up to 24 hours. Garnish with tomatoes and parsley sprigs.