Togolese Spaghetti Salad
Salad
- 1 package (16 ounces thin spaghetti, halved)
- 2 to matoes
- 1 beet
- 1 medium Bell pepper
- 1 small onion
- 4 carrot
- 10 eggs
Dressing:
- 1/2 cup mayonnaise
- 2 tablespoon dijon mustard
- 1 tablespoon vinegar
- 1/2 cup olive oil
- 1 tablespoon parsley chopped
- Salt & pepper to taste
- Place the beet and the eggs in a saucepan covered with salted water to taste. After 13 mins remove the eggs. Boil until tender the beet usually, 30-45 minutes (depending on the size of the beets).
- Dice the tomato , bell pepper, cooked eggs and beets. Slice the carrot and onion.
- Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Let it cool down.
- Boil the carrot for 2 mins.
- Mix the dressing ingredients
- Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
- Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
- Combine remaining ingredients; pour over salad and toss to coat. gently stir together. Cover and refrigerate for at least 2 hours; serve!
