Fettuccine Sun Salad

1/2 cup cooking oil
1/3 cup white wine vinegar
1/4 cup grated Parmesan cheese
4 sun-dried tomatoes*
2 large garlic cloves
1 1/2 teaspoons basil leaves, crushed
1/8 teaspoon ground red pepper
8 ounces spinach fettuccine, cooked and drained
4 plum tomatoes, seeded and diced
1 medium zucchini, halved and sliced
1 cup (4 oz.) shredded mozzarella cheese
6 hard-cooked eggs, wedged

Put first seven ingredients in blender container. Cover and blend until smooth.

Pour into large bowl. Add fettuccine, tomatoes, zucchini, and cheese. Toss until evenly coated with dressing. Add eggs and toss gently.

Cover and chill to blend flavors.

*Reconstitute dried tomatoes as indicated on package OR drain tomatoes packed in oil.

Cooking with Basil

Cooking with Basil

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