Lunch: Garden Spaghetti Salad Recipe

Ingredients

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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, divided

Instructions

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

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