Cook spaghetti in a large pot with boiling salted water. Rinse with cool water, drain.
Place grated Parmesan cheese, sesame and poppy seeds, seasoning salt, paprika, garlic powder, black pepper, cayenne pepper, chopped cucumber, onion, red and orange capsicum, tomatoes and broccoli in a large bowl.
To large bowl add cooled pasta. Pour entire bottle of Italian dressing over pasta and vegetables. Mix well.
Refrigerate pasta salad for at least 2 hours. Serve.