1/2 pound raw spaghetti, cut into 2-inch pieces 4 cups sauerkraut, drained and lightly rinsed 1/2 cup green bell peppers, thinly julienned 1/4 cup pimentos, diced 1 cup carrots, peeled and grated 1 1/2 tablespoon parsley, chopped ***Dressing*** 3 ounces cider vinegar 3 ounces vegetable oil 3 ounces water 3 ounces sugar 1 teaspoon dried oregano 1 teaspoon dry mustard 1 teaspoon granulated garlic 1 teaspoon salt 1/2 teaspoon ground black pepper
Cook spaghetti in boiling salted water until tender (about 12 minutes). Drain but do not rinse; let cool.
In mixing bowl combine spaghetti, Sauerkraut, green peppers, pimentos, carrots, and parsley.
For the dressing: Combine all dressing ingredients in a mixing bowl or blender and whisk or blend together. Toss salad ingredients with dressing and serve immediately or refrigerate overnight to blend flavors.