Garden Spaghetti Salad

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Garden Spaghetti Salad

 

1/2 pound spaghetti, broken into 2-inch pieces

1 Tbl olive oil

2 cups fresh or frozen corn

2 cups fresh or frozen lima beans

2 med. tomatoes, peeled, seeded & chopped

3/4 cup green onions, sliced and include tops

1/3 cup minced parsley or watercress

 

1/4 cups soy Bac O Bits (optional) garnish

 

Dressing

1/3 cup olive oil

3 Tbls. red wine vinegar

2 Tbls. lemon juice

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon paprika

 

Cook spaghetti, rinse in cold water and drain. Place in large bowl and toss

with oil. Add the next 5 ingredients.

Make dressing by whisking all dressing ingredients together. Pour

over pasta mixture, toss gently and chill. When serving srinkle Bac O'Bits

over the top of each serving.

 

 

 

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