California Spaghetti Salad

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: The Salad:

1 pound (450g) spaghetti, broken in half

⅓ cup (75g) red onion, finely diced

1 cup (180g) black olives, sliced

1 cup (150g) cucumbers, chopped

½ cup (90g) red bell pepper, chopped

½ cup (90g) green bell pepper, chopped

1 cup (150g) cherry tomatoes, halved

¼ cup (6 to 7g) parsley, finely chopped

⅓ cup (35 to 40g) grated Parmesan cheese

1½ cups (350ml) Italian dressing (store-bought or homemade, recipe follows)

salt and pepper to taste

subheading: Italian Salad Dressing:

¾ cup (175ml) extra virgin olive oil

¼ cup (60ml) white wine vinegar

3 tablespoons (18g) grated Parmesan cheese

1½ tablespoons (13 to 14g) bell pepper, finely minced

1 tablespoon (1 to 2g) dried parsley

1 teaspoon (2g) onions, minced

¾ teaspoon (1g) dried basil

¾ teaspoon (1g) dried oregano

½ teaspoon (1g) garlic powder

1 teaspoon (5g) salt

1½ teaspoon (6g) sugar (optional)

½ teaspoon (1 to 2g) black pepper

Directions at africanbites.com

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