ITALIAN GARDEN SALAD

Italian Garden Salad image

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

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 21

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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

Steps:

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 : Calories 369 calories, Fat 19g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 432mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 19g protein.

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