Italian Pasta Salad

Break spaghetti in half.

Cook spaghetti, drain, rinse with cold water and toss with a small amount of vegetable oil.

Cook zucchini and green beans in a little water until just tender but still crisp and bright in color.

Rinse in cold water; drain and add to spaghetti along with onions, olives, tomatoes, salt and cheese.

Beat together last 5 ingredients until well blended. Toss lightly with spaghetti mixture.

Refrigerate overnight in a sealed 2-quart container.