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Garden Spaghetti Salad

 Garden Spaghetti Salad
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
10-12 ServingsPrep/Total Time: 20 min.

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.

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Garden Spaghetti Salad (continued)

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.