Italian garden pasta salad recipe

Italian garden pasta salad recipe

MAKES: 8 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 cup cut fresh eco-friendly beans
  • DRESSING:
  • 6 tablespoons canola oil
  • 3 tablespoons sugar
  • two tablespoons white-colored wine vinegar
  • 1 garlic clove clove, minced
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried tulsi
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • SALAD:
  • 2 cups cubed cooked chicken
  • 1 medium eco-friendly pepper, julienned
  • 4 ounces Colby-Monterey Jack cheese, cubed
  • 1 medium zucchini, sliced
  • 1 small yellow summer time squash, sliced
  • 8 cherry tomato plants, halved
  • 1 small red onion, halved and sliced
  • Shredded Mozzarella dairy product, optional

Directions

  1. Prepare spaghetti based on package directions, adding the eco-friendly beans over the past 4 minutes of cooking.
  2. Meanwhile, inside a large bowl, combine the dressing ingredients. Add some chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomato plants and onion.
  3. Drain spaghetti and beans rinse in cold water. Increase the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Mozzarella dairy product if preferred. Yield: 8 servings.

Initially printed as Italian Garden Salad in Taste of Home June/This summer 2009, p19

Dietary Details

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Ингредиенты

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