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Togolese Spaghetti Salad


Togolese Spaghetti Salad


  • 1 package (16 ounces thin spaghetti, halved)
  • 2 to matoes
  • 1 beet
  • 1 medium Bell pepper
  • 1 small onion
  • 4 carrot
  • 10 eggs


  • 1/2 cup mayonnaise
  • 2 tablespoon dijon mustard
  • 1 tablespoon vinegar
  • 1/2 cup olive oil
  • 1 tablespoon parsley chopped
  • Salt & pepper to taste
  1. 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).
  2. Dice the tomato , bell pepper, cooked eggs and beets. Slice the carrot and onion.
  3. Cook spaghetti according to package directions, usually 1 minute less in time (el dente); drain. Let it cool down.
  4. Boil the carrot for 2 mins.
  5. Mix the dressing ingredients
  6. Add a drizzle of olive oil so pasta does not stick together. Refrigerate until cool.
  7. Place in a large bowl; add tomatoes, cucumber, salami, pepper, red onion, and olives.
  8. Combine remaining ingredients; pour over salad and toss to coat. gently stir together. Cover and refrigerate for at least 2 hours; serve!

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