Spaghetti & Vegetable Toss

Spaghetti & Vegetable Toss

This low-fat colorful salad can be served immediately or chilled and served later.

15 min. prep time
8 servings
000 Ratings


6 ounces uncooked dried spaghetti, broken
1 (10-ounce) package frozen lima beans
1 medium (1 cup) tomato, chopped
1/2 cup thinly sliced green onions
1/2 cup fat free Italian salad dressing
1/4 cup chopped fresh parsley
6 ounce slice (1 1/2 cups) Alpine Lace® Deli Reduced Fat Cheddar Cheese, cut into 1/2-inch cubes
1 (11-ounce) can whole kernel corn, drained
1 teaspoon garlic salt


Cook spaghetti according to package directions. Rinse with cold water. Drain.

Meanwhile, cook lima beans according to package directions. Drain.

Combine cooked spaghetti and beans with all remaining ingredients in large bowl; toss to coat. Cover; refrigerate to blend flavors (1 to 2 hours).

Nutrition Facts (1 serving)

Calories: 220

Fat: 4.5g

Cholesterol: 10mg

Sodium: 430mg

Carbohydrates: 33g

Dietary Fiber: 4g

Protein: 13g

Recipe #10603©1999Land O'Lakes, Inc.

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