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Garden Spaghetti Salad Recipe

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This refreshing salad is very popular with my family, especially in summer when crisp sweet corn is fresh. It is particularly good alongside a grilled meat entree. —Gloria O'Bryan, Boulder, Colorado

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Garden Spaghetti Salad Recipe

Prep/Total Time: 20 min.

Yield: 10-12 Servings

20 20

Ingredients

8 ounces spaghetti, broken into 2-inch pieces
1 tablespoon olive oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded and chopped
3/4 cup thinly sliced green onions
1/3 cup minced fresh parsley
6 bacon strips, cooked and crumbled, divided
DRESSING:
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
Dash pepper

Directions

Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon.
In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently to coat. Sprinkle with remaining bacon. Serve immediately or chill. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 219 calories, 9 g fat (2 g saturated fat), 3 mg cholesterol, 261 mg sodium, 28 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Garden Spaghetti Salad in Taste of Home June/July 1997, p29

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