Ingredients
8 ounces uncooked spaghetti1 cup cut fresh green beansDRESSING:6 tablespoons canola oil3 tablespoons sugar2 tablespoons white wine vinegar1 garlic clove, minced1 teaspoon salt1 teaspoon dried parsley flakes1 teaspoon dried basil1/2 teaspoon dried oregano1/4 teaspoon onion powderSALAD:2 cups cubed cooked chicken1 medium green pepper, julienned4 ounces Colby-Monterey Jack cheese, cubed1 medium zucchini, sliced1 small yellow summer squash, sliced8 cherry tomatoes, halved1 small red onion, halved and slicedShredded Parmesan cheese, optional
Preparation
Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey 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.
