Italian Garden Salad

• 8 ounces uncooked spaghetti
• 1 cup cut fresh green beans
• 6 tablespoons canola oil
• 3 tablespoons sugar
• 2 tablespoons white wine vinegar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 2 cups cubed cooked chicken
• 1 medium green pepper, julienned
• 4 ounces Colby-Monterey Jack cheese, cubed
• 1 medium zucchini, sliced
• 1 small yellow summer squash, sliced
• 8 cherry tomatoes, halved
• 1 small red onion, halved and sliced
• Shredded Parmesan cheese, optional

1. Cook spaghetti according to package directions, adding the green beans during the last 4 minutes of cooking.
2. Meanwhile, in a large bowl, combine the dressing ingredients. Add the chicken, pepper, Colby-Monterey Jack cheese, zucchini, squash, tomatoes and onion.
3. 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.

spaghetti, green beans, canola oil, sugar, white wine vinegar, garlic, salt, parsley flakes, basil, oregano, onion powder, chicken, green pepper, colbymonterey, zucchini, summer, tomatoes, red onion, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-garden-salad/ (may not work)