Refreshing summer salad, great when corn is fresh and crisp

Ingredients:

8 oz. Spaghetti, broken into 2-inch pieces
1 T. olive or vegetable oil
2 c. cooked fresh or frozen corn
2 c. cooked fresh or frozen lima beans
2 medium tomatoes, peeled, seeded and chopped
¾ c. thinly sliced green onions
1/3 c. minced fresh parsley
6 strips bacon, fried crisp and crumbled, divided

Dressing:

1/3 c. olive or vegetable oil
3 T. cider or red wine vinegar
2 T. lemon juice
1 t. sugar
1 t. salt
¼ t. paprika
Dash fresh ground pepper

Directions:

Cook spaghetti according to package directions; rinse in cold water and drain. Place in large bowl; toss with oil. Add the next 5 ingredients. Stir in ¾ of the bacon crumbles.

In a separate bowl, whisk all dressing ingredients. Pour over spaghetti mixture. Toss gently. Garnish with remaining bacon.

Serve immediately or chill and serve.