Garden Spaghetti Salad Recipe

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Ingredients:

Serving

8 oz spaghetti, broken into 2-inch pieces
1 tbsp olive oil
2 cups cooked fresh or frozen corn
2 cups cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded and chopped
3/4 cup thinly sliced green onions
1/3 cup minced fresh parsley
6 bacon strips, cooked and crumbled, divided
dressing:
1/3 cup olive oil
3 tbsp red wine vinegar
2 tbsp lemon juice
1 tsp sugar
1 tsp salt
1/4 tsp paprika
dash pepper

Directions:

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 to coat. Sprinkle with remaining bacon. Serve immediately or chill. Yield: 10-12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	428.28 Kcal (1793 kJ)
Calories from fat	210.38 Kcal
		% Daily Value*
Total Fat	23.38g	36%
Cholesterol	48.22mg	16%
Sodium	1373.47mg	57%
Potassium	560.09mg	12%
Total Carbs	34.6g	12%
Sugars	2.41g	10%
Dietary Fiber	3.94g	16%
Protein	21.6g	43%
Vitamin C	11.8mg	20%
Iron	2.9mg	16%
Calcium	29mg	3%

Amount Per 100 g
Calories	225.26 Kcal (943 kJ)
Calories from fat	110.65 Kcal
		% Daily Value*
Total Fat	12.29g	36%
Cholesterol	25.36mg	16%
Sodium	722.39mg	57%
Potassium	294.59mg	12%
Total Carbs	18.2g	12%
Sugars	1.27g	10%
Dietary Fiber	2.07g	16%
Protein	11.36g	43%
Vitamin C	6.2mg	20%
Iron	1.5mg	16%
Calcium	15.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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