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Italian Garden Salad

 Italian Garden Salad
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
8 ServingsPrep: 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.

2 of 2

Italian Garden Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.