Introduction: Welcome to a delightful journey into the realm of Vegan California Spaghetti Salad, a vibrant and nutritious dish bursting with flavors and textures. Perfect for warm days or as a satisfying side dish, this salad combines fresh vegetables, wholesome spaghetti, and a zesty dressing that will tantalize your taste buds. Whether you’re a seasoned vegan or simply looking to explore new culinary horizons, this recipe promises to deliver both taste and nutrition in every bite.

Ingredients:

  • 8 oz whole wheat spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (any color), diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup black olives, sliced
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • Salt and pepper to taste

Dressing:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or agave nectar
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Cook Spaghetti: Cook the whole wheat spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool down. Set aside.
  2. Prepare Vegetables: In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, black olives, basil, parsley, and sun-dried tomatoes (if using). Toss gently to mix evenly.
  3. Make Dressing: In a separate small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, maple syrup or agave nectar, dried oregano, red pepper flakes (if using), salt, and pepper until well combined.
  4. Combine Salad: Add the cooked spaghetti to the bowl of vegetables. Pour the dressing over the salad and gently toss to coat everything evenly with the dressing.
  5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final toss and adjust seasoning if needed. Serve chilled or at room temperature

Introduction: Welcome to a delightful journey into the realm of Vegan California Spaghetti Salad, a vibrant and nutritious dish bursting with flavors and textures. Perfect for warm days or as a satisfying side dish, this salad combines fresh vegetables, wholesome spaghetti, and a zesty dressing that will tantalize your taste buds. Whether you’re a seasoned vegan or simply looking to explore new culinary horizons, this recipe promises to deliver both taste and nutrition in every bite.

Ingredients:

  • 8 oz whole wheat spaghetti
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper (any color), diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup black olives, sliced
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup sun-dried tomatoes, chopped (optional)
  • Salt and pepper to taste

Dressing:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup or agave nectar
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Cook Spaghetti: Cook the whole wheat spaghetti according to package instructions until al dente. Drain and rinse under cold water to cool down. Set aside.
  2. Prepare Vegetables: In a large mixing bowl, combine cherry tomatoes, cucumber, bell pepper, red onion, black olives, basil, parsley, and sun-dried tomatoes (if using). Toss gently to mix evenly.
  3. Make Dressing: In a separate small bowl, whisk together olive oil, balsamic vinegar, minced garlic, Dijon mustard, maple syrup or agave nectar, dried oregano, red pepper flakes (if using), salt, and pepper until well combined.
  4. Combine Salad: Add the cooked spaghetti to the bowl of vegetables. Pour the dressing over the salad and gently toss to coat everything evenly with the dressing.
  5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final toss and adjust seasoning if needed. Serve chilled or at room temperature

Nutritional Information:

  • Serving Size: 1 cup
  • Calories: 220
  • Total Fat: 10g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 180mg
  • Total Carbohydrates: 29g
  • Dietary Fiber: 5g
  • Sugars: 6g
  • Protein: 5g

SmartPoints (WW): Each serving of Vegan California Spaghetti Salad is 6 SmartPoints on the Weight Watchers plan.

Additional Tips:

  • Make it Gluten-Free: Use gluten-free spaghetti or pasta of your choice to adapt this recipe for a gluten-free diet.
  • Enhance Flavors: For added depth, consider marinating the salad overnight in the refrigerator before serving.
  • Serve with: This salad pairs well with grilled tofu, tempeh, or a side of crusty whole grain bread.

Conclusion: In conclusion, Vegan California Spaghetti Salad is not just a dish but a celebration of fresh ingredients and flavors that come together harmoniously. Whether enjoyed at a picnic, potluck, or as a satisfying lunch, this salad is sure to become a favorite in your repertoire. Embrace the goodness of plant-based eating with this delightful recipe that’s as nutritious as it is delicious.