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Italian Garden Salad Recipe

Italian Garden Salad Recipe photo by Taste of Home

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This recipe is a great way to use the vegetables my husband raises on our farm. It's always well received and is perfect for summer picnics, office luncheons or a light dinner. Lori Daniels, Beverly, West Virginia

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Italian Garden Salad Recipe

Prep: 35 min. + chilling

Yield: 8 Servings

20 15 35

Ingredients

8 ounces uncooked spaghetti
1 cup cut fresh green beans
DRESSING:
6 tablespoons canola oil
3 tablespoons sugar
2 tablespoons white wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon onion powder
SALAD:
2 cups cubed cooked chicken
1 medium green pepper, julienned
4 ounces Colby-Monterey Jack cheese, cubed
1 medium zucchini, sliced
1 small yellow summer squash, sliced
8 cherry tomatoes, halved
1 small red onion, halved and sliced
Shredded Parmesan cheese, optional

Directions

Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion.
Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired. Yield: 8 servings.

Nutritional Facts 1-1/2 cups (calculated without Parmesan cheese) equals 369 calories, 19 g fat (5 g saturated fat), 47 mg cholesterol, 432 mg sodium, 31 g carbohydrate, 2 g fiber, 19 g protein.

Originally published as Italian Garden Salad in Taste of Home June/July 2009, p19

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Italian Garden Salad

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Reviewed on Sep. 02, 2012 by gingerriss

Wonderful taste, easy to make. I make the day before and let it sit to get more flavor. Made this a second time and used elbow noodles and different cheese and added different stuff, still turned out wonderful

Reviewed on Jul. 09, 2010 by cheriwinkle

Excellent salad! A hit with the group I made it for! I used whole wheat spaghetti-delicious-and will break the spaghetti in half before cooking next time to make it a little easier to serve. I'll be looking for reduced fat cheese to help cut the fat a little, but this is a great fresh-tasting salad!

Reviewed on Jul. 23, 2009 by dmalarkey

This is just plain delicious and easy to do. I'm just a husband and even I can do it! -Dennis from Richmond