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Spaghetti & Vegetable Toss
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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) 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.

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