Spaghetti & Vegetable Toss

Name: Spaghetti & Vegetable Toss
Prep time: 15 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 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

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

servings

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Ingredients

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

STEP 1

Cook spaghetti according to package directions. Rinse with cold water. Drain.
STEP 2

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