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Italian Garden Salad

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Total Time
Prep: 35 min. + chilling

By Taste Of Home Editorial Team

Recipe by Lori Daniels, Beverly, West Virginia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

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

Test Kitchen Approved

Italian Garden Salad

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Yield: 8 servings
Prep: 20 min
Cook: 15 min
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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
Text Ingredients

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.

Nutrition Facts

1-1/2 cups: 369 calories, 19g fat (5g saturated fat), 47mg cholesterol, 432mg sodium, 31g carbohydrate (7g sugars, 2g fiber), 19g protein.
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