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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

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.
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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