Spaghetti Salad III recipe

1 pound spaghetti
1 (8 ounce) bottle zesty Italian dressing
1 tablespoon Italian seasoning
1 bunch green onions, chopped
2 tomatoes, chopped
1 (2 ounce) can sliced black olives

In a large pot of salted boiling water cook pasta until al dente. Drain and cool under cold water.

Combine cooked pasta with Italian dressing, Italian salad seasoning, green onions, tomatoes and black olives. Toss to coat. Refrigerate overnight before serving.