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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
  • 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


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

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Average Rating:
  • katlaydee3
    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
    Jul 25, 2015

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

    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
    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
    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
    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