Ingredients
8 ounces spaghetti, broken into 2-inch pieces1 tablespoon olive oil2 cups cooked fresh or frozen corn2 cups cooked fresh or frozen lima beans2 medium tomatoes, peeled, seeded and chopped3/4 cup thinly sliced green onions1/3 cup minced fresh parsley6 bacon strips, cooked and crumbled, dividedDRESSING:1/3 cup olive oil3 tablespoons red wine vinegar2 tablespoons lemon juice1 teaspoon sugar1 teaspoon salt1/4 teaspoon paprikaDash pepper
Preparation
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.
