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

DRESSING:

1/3 cup olive oil

3 tablespoons red wine vinegar

2 tablespoons lemon juice

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon paprika

Dash pepper

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.