Garden Spaghetti Salad
8 ounces spaghetti, broken into 2-inch pieces
1 tablespoon 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
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon paprika
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.