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Garden Spaghetti Salad

Total Time

Prep/Total Time: 20 min.


12 servings

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. —Gloria O'Bryan, Boulder, Colorado


  • 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
  • Dash pepper


  1. 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.
  2. In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently to coat. Sprinkle with remaining bacon. Serve immediately or chill.

Nutrition Facts

1 cup: 219 calories, 9g fat (2g saturated fat), 3mg cholesterol, 261mg sodium, 28g carbohydrate (5g sugars, 3g fiber), 7g protein.

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