Garden Spaghetti Salad

* Exported from MasterCook *

Garden Spaghetti Salad

Recipe By : Taste of Home, June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Salads Taste Of Home

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 medium tomatoes, peeled, seeded and chopped
3/4 cup green onions -- thinly sliced
1/3 cup minced fresh parsley
6 strips bacon, divided -- cooked & crumbled
Dressing:
1/3 cup olive or vegetable oil
3 tablespoons cider or red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
dash pepper

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.

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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.