ITALIAN GARDEN SALAD

Bobby Webb

By
@Bobbycountry

When my garden comes in, I make this salad quite a bit.
I found these recipe, several years ago, in a magazine.
I love a good salad, and usually that's my meal.
Thanks Lori and T.o.H's.


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Comments:

Prep:

40 Min

Method:

Stove Top

Ingredients

8 oz
uncooked spaghetti
1 c
fresh green beans
dressing ingredients---:
6 Tbsp
canola or vegetable oil
3 Tbsp
sugar
2 Tbsp
white wine vinegar
1 clove
garlic, minced
1 tsp
salt
1 tsp
dried parsley flakes
1 tsp
dried basil
1/2 tsp
dried oregano
1/4 tsp
onion powder
salad---:
2 c
cubed cooked chicken
1 medium
green pepper, julienned
4 oz
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 Step-By-Step

1
Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
2
Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion.
3
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.

About this Recipe

Course/Dish: Pasta Salads, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy