Cook spaghetti as instructed on package. Place in a colander and running cold water over until cooled.
While spaghetti cooks (and cools), chop vegetables fine in a good size bowl. Add basil, thyme and black pepper. Just cover with rice vinegar. Let set at room temperature until spaghetti is thorougly cooled. Add vegan sugar if desired (mixture is pretty tart without, but still good.). Stir in spaghetti, cover and store in the refrigerator for at least one hour before stirring. This recipe actually tastes better after a full day (or more) in the fridge. I often make a double batch just for the leftovers.