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Spaghetti & Vegetable Toss

Spaghetti & Vegetable Toss

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

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15 min
Prep Time
1 hr 30 min
Total Time


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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

Nutrition (1 serving)

220 Calories
4.5 Fat (g)
10 Cholesterol (mg)
430 Sodium (mg)
33 Carbohydrates (g)
4 Dietary Fiber
13 Protein (g)
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