Garden spaghetti salad

10 Servings

Ingredients

Quantity Ingredient
8 ounces Spaghetti, broken into 2-inch pieces
1 tablespoon Olive or vegetable oil
2 cups Cooked fresh or frozen corn
2 cups Cooked fresh or frozen lima beans
2 mediums Tomatoes, peeled, seeded and chopped
¾ cup Green onions, thinly sliced
⅓ cup Minced fresh parsley
6 Strips bacon, divided, cooked & crumbled
⅓ cup Olive or vegetable oil
3 tablespoons Cider or red wine vinegar
2 tablespoons Lemon juice
1 teaspoon Sugar
1 teaspoon Salt
¼ teaspoon Paprika
1 dash Pepper

Directions

DRESSING

Cook spaghetti according to package directions; rinse in cold water and drain. Place in a large bowl; toss with oil. Add the next five ingredients; stir in three-fourths of the bacon. In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently. Garnish with remaining bacon. Serve immediately or chill. Yield: 10-12 servings.

NOTES : "This refreshing salad is very popular with my family, especially in summer when crisp sweet corn is fresh. It is particularly good alongside a grilled meat entree." Submitted by Gloria O'Bryan, Boulder, Colorado.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #662 by NGavlak2@... on Jul 9, 1997

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