Italian Garden Salad

My mother-in-law shared this recipe with me last summer and I fell in love. It's a great way to use almost everything in your basket.

8 oz. Uncooked spaghetti
1 cup cut fresh green beans

DRESSING:
6 T canola oil
3 T sugar
2 T white wine or balsamic vinegar
1 garlic clove, minced
1 t salt
1 t dried parsley flakes*
1 t dried basil*
½ t dried oregano
¼ t onion powder

SALAD:
2 cups cooked, cubed chicken
1 med. Green bell pepper, julienned
4 oz. Colby-Monterrey Jack cheese, cubed
1 med. Zucchini sliced
1 small yellow summer squash, sliced
8 cherry tomatoes, sliced
1 small red onion, halved, sliced

Shredded Parmesan cheese, optional

Cook spaghetti according to package directions, adding green beans during the last four minutes of cooking.

Meanwhile in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterrey Jack cheese, zucchini, squash, tomatoes, and onion.

Drain spaghetti and beans; rinse in cold water. Add to the other ingredients and toss to coat. Refrigerate until chilled. Sprinkle with Parmesan cheese if desired.

*Substitute fresh for dry herbs using a one to three ratio. For every teaspoon of dried herbs, use 3 teaspoons of fresh herbs.