Italian Garden Salad Recipe
Italian Garden Salad Recipe photo by Taste of Home
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Italian Garden Salad Recipe

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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
TOTAL TIME: Prep: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 8 servings


  • 8 ounces uncooked spaghetti
  • 1 cup cut fresh green beans
  • 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

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.


  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

Light-Bodied White Wine

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

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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."

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."

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"

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"

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!"

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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