Spaghetti and Vegetable Toss
This colorful salad of pasta, vegetables and cheese can be served immediately or chilled and served later. Pasta provides a filling addition to any meal. Serve this salad as a side dish with chicken, beef, pork, or sea food or serve with crusty bread or rolls as a main dish on a hot summer day.
Servings: 8 (1-cup) servings
6 ounces uncooked dried spaghetti, broken
1 (10 ounce) package frozen lima beans
1 (10 ounce) package frozen lima beans
1 medium (1 cup) tomato, chopped
1/2 cup thinly sliced green onions
1/2 cup fat free Italian salad dressing
1 tablespoon chopped fresh parsley
6 ounces (about 1 1/2 cups) Reduced Fat Cheddar Cheese, cubed 1/2-inch
1 (11-ounce) can whole kernel corn, drained
1 teaspoon Watkins Garlic Salt
Watkins Granulated Black Pepper to taste
Cook spaghetti according to package directions. Rinse with cold water. Drain.
Meanwhile, cook lima beans according to package directions. Drain.
Combine cooked spaghetti and beans with all remaining ingredients in large bowl; toss to coat. Cover; refrigerate to blend flavors (1 to 2 hours). Makes 8 one-cup servings.
If your garden is overflowing with zucchini, add some diced zucchini to this salad. It also tastes great with cucumber and bell pepper.
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