Here’s a vegan version of your California Spaghetti Salad, along with the nutritional information for each serving.
Vegan California Spaghetti Salad
Ingredients:
- 1 pound thin spaghetti, broken into 1-inch pieces
- 1 pint cherry tomatoes, halved
- 2 medium zucchinis, diced
- 1 large cucumber, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 large red onion, diced
- 2 cans (2-¼ ounces each) ripe olives, sliced and drained
Dressing:
- 1 bottle vegan Italian salad dressing (16 ounces)
- 1/4 cup nutritional yeast (to replace Parmesan cheese)
- 1 tablespoon sesame seeds
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
- 1/4 teaspoon garlic powder
Instructions:
- Cook Pasta: Cook the spaghetti according to package directions. Drain using a colander and rinse in cold water. Place in a large bowl.
- Add Vegetables: Add the cherry tomatoes, diced zucchini, cucumber, green and red bell peppers, red onion, and olives to the bowl with the pasta.
- Prepare Dressing: In a small bowl or jar, whisk together the vegan Italian salad dressing, nutritional yeast, sesame seeds, paprika, celery seed, and garlic powder.
- Combine and Chill: Pour the dressing over the salad and toss until everything is well coated. Cover and refrigerate for at least 3 hours or overnight for best flavor.
- Serve: Toss again before serving.
Estimated Nutritional Information (per serving, assuming 8 servings):
- Calories: 210 kcal
- Total Carbohydrates: 29g
- Net Carbs: 27g
- Protein: 4g
- Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 440mg
- Fiber: 3g
Notes:
- Vegan Italian Dressing: Ensure the dressing is labeled vegan and free from animal-derived ingredients.
- Nutritional Yeast: Provides a cheesy flavor without dairy and is a good source of B vitamins.
These nutritional values are estimates and may vary depending on the specific brands and ingredients used. For the most accurate information, use the labels on your ingredients or a nutrition calculator. Enjoy your vegan California Spaghetti Salad!