Fettuccine Salad

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Fettuccine Salad

 

8 oz. fettuccine

3 TB vegetable oil

3 TB white wine vinegar

1 tsp. dried parsley

1/2 tsp. salt

1/4 tsp. dried oregano

1/8 tsp. Tabasco hot pepper sauce

1 cucumber, thinly sliced

1 cup sliced mushrooms

1/4 cup sliced green onions

1 tomato, seeded, chopped

 

1. Cook pasta according to package directions. Drain and rinse with cold

water; drain again.

Place pasta in a large salad bowl.

 

2. To make the Dressing: Combine oil, vinegar, parsley, salt, oregano and hot

pepper sauce

in a small bowl; whisk until well blended.

 

3. Add cucumber, mushrooms, green onions and tomato to pasta; toss lightly to

mix. Pour

dressing over pasta mixture; toss lightly. Serve pasta salad at room

temperature or chill,

covered, in the refrigerator until serving time.

 

Serves 4 as a main dish, 6 as a side dish.