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Country Pasta Salad


8 ounces Country Pasta egg pasta — cut into 3-inch pieces
1 tablespoon olive or vegetable oil

2 cups canned whole kernel corn
1 can large black olives, sliced
12 cherry tomatoes — quartered

¾  cup thinly sliced green onions

¼  cup minced fresh cilantro
6 strips bacon — cooked and crumbled


1/3 cup olive or vegetable oil

3 tablespoons red wine vinegar
2 tablespoons lemon juice

1 teaspoon sugar
1 teaspoon salt

¼  teaspoon paprika
1 dash pepper


Cook pasta according to package directions. Place in a large bowl; toss with oil. Add the next five ingredients; stir in ¾ of the bacon.  In a small bowl, whisk all dressing ingredients. Pour over spaghetti mixture; toss gently. Garnish with remaining bacon. Serve immediately or chill. Serves 4.

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