Spaghetti Toss Vinaigrette

By JJCR

Ingredients

• 6 oz. spaghetti
• 1 clove garlic, minced
• 3 tbsp finely chopped onion
• 1/4 cup olive or cooking oil
• 1 15-oz. can garbanzo beans, drained
• 1/4 cup white wine vinegar
• 1 tsp. sugar
• 1 tsp. dried oregano, crushed
• 1/8 tsp. pepper
• 1 12-oz. can whole kernel corn, drained
• 1 6-oz. pkg. frozen pea pods, thawed
• 4 oz. cheddar, swiss, or monterey jack cheese, cut in 1/2-in. cubes (1 cup)
• Lettuce leaves

Preparation

Step 1

Cook spaghetti according to pkg. directions. Drain; rinse with cold water. Drain again; set aside. Cook garlic and onion in oil till tender but not brown. Remove to a large bowl; stir in beans, vinegar, sugar, 1 tsp. salt, oregano, and pepper. Add corn, pea pods, cheese, and spaghetti. Toss to mix well; cover and chill several hours Serve in a lettuce-lined bowl, if desired.

Makes 8 servings