Garden spaghetti salad

 
                           Garden Spaghetti Salad
 
 Recipe By     : Taste of Home, June/July, 1997
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Salads                           Taste Of Home
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        spaghetti, broken into 2-inch pieces
    1      tablespoon    olive or vegetable 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           green onions -- thinly sliced
      1/3  cup           minced fresh parsley
    6      strips        bacon, divided -- cooked & crumbled
                         Dressing:
      1/3  cup           olive or vegetable oil
    3      tablespoons   cider or 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.  Garnish with
 remaining bacon.  Serve immediately or chill.  Yield:  10-12 servings.
 
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 NOTES : "This refreshing salad is very popular with my family, especially in
 summer when crisp sweet corn is fresh. It is particularly good alongside a
 grilled meat entree." Submitted by Gloria O'Bryan, Boulder, Colorado.