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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This recipe is a great way to use the vegetables my husband raises on our farm. It's always well received and is perfect for summer picnics, office luncheons or a light dinner. Lori Daniels, Beverly, West Virginia Ingredients:
8 ounces uncooked spaghetti |
1 cup cut fresh green beans |
dressing: |
6 tablespoons canola oil |
3 tablespoons sugar |
2 tablespoons white wine vinegar |
1 garlic clove, minced |
1 teaspoon salt |
1 teaspoon dried parsley flakes |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon onion powder |
salad: |
2 cups cubed cooked chicken |
1 medium green pepper, julienned |
4 ounces 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:
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. Yield: 8 servings.
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