Cook spaghetti until just done. Do not over cook. Rinse with cold water and drain well.
In a large bowl combine all veggies and spaghetti. Toss to combine. Season with salt and pepper.
In a medium bowl whisk together dressing, cheese, sesame seeds, paprika, celery seed, garlic powder and parsley. Pour over salad. Toss very well to coat.
Garnish with extra parsley and sesame seeds. Chill at least 2 hours before serving. Can be made ahead 24 hours and refrigerated until serving.