Italian Garden Salad Recipe

5 6 8
Italian Garden Salad Recipe
Italian Garden Salad Recipe photo by Taste of Home
Publisher Photo

Italian Garden Salad Recipe

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5 6 8
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling

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

Nutritional Facts

1-1/2 cups: 369 calories, 19g fat (5g saturated fat), 47mg cholesterol, 432mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 19g protein.

  • 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
  1. Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
  2. Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion.
  3. 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.
Originally published as Italian Garden Salad in Taste of Home June/July 2009, p19

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Reviews forItalian Garden Salad

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MY REVIEW
katlaydee3 User ID: 3741999 249082
Reviewed Jun. 5, 2016

"Delicious for a light dinner on a hot summer night. I don't like raw squash so I substituted diced cucumber for the zucchini and yellow squash. I served it with bakery-fresh croissants."

MY REVIEW
cbenne12 User ID: 7424916 230159
Reviewed Jul. 25, 2015

"Very nice and I love all the veggies, but there was no WOW factor to it."

MY REVIEW
JANENOV46 User ID: 3295323 81149
Reviewed Aug. 11, 2014

"I made this last night and we all loved it. From now on this will be a go to for leftover spaghetti!I think the addition of black olives, ham, and diced radishes and celery would be nice add on's"

MY REVIEW
gingerriss User ID: 4959883 167779
Reviewed Sep. 2, 2012

"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"

MY REVIEW
cheriwinkle User ID: 1239361 153988
Reviewed Jul. 9, 2010

"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!"

MY REVIEW
dmalarkey User ID: 4297192 81148
Reviewed Jul. 23, 2009

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

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