Combine all ingredients for dressing first. Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of prepared dressing while its still warm. Set aside. In large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. Its really good like this, or you can refrigerate it until its cold. So, once you're ready to eat, top the salad with crushed ramen and cashews.