Garden Spaghetti Salad

Recipe Ingredients

8 oz	227g	Spaghetti - broken into 2-inch pieces
1 tablespoon	15ml	Olive or vegetable oil
2 cups	125g / 4.4oz	Cooked fresh or frozen corn
2 cups	320g / 11oz	Cooked fresh or frozen lima beans
2 cups	125g / 4.4oz	Tomatoes - peeled, seeded and (medium) chopped
3/4 cup	46g / 1.6oz	Green onions - thinly sliced
1/3 cup	30g / 1.1oz	Minced fresh parsley
6		Bacon - divided, cooked & crumbled
		Dressing
1/3 cup	78ml	Olive or vegetable oil
3 tablespoons	45ml	Cider or red wine vinegar
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Sugar
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Paprika
1		Pepper

Recipe Instructions

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."

Source:
Taste of Home, June/July, 1997

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