Fettuccine Sun Salad

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Fettuccine Sun Salad

Fettuccine Sun Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Course: Salad
Cuisine: Italian
Keyword: hard cooked eggs, plum tomatoes, spinach fettuccine, sun dried tomatoes, zucchini
Servings: 6

Ingredients

  • 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 mozzarella cheese 4 oz. shredded
  • 6 large hard-cooked eggs wedged

Instructions

  • 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.

Notes

*Reconstitute dried tomatoes as indicated on package OR drain tomatoes packed in oil.
(Cooking times are for approximate time to cook pasta and boil eggs).
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Fettuccine Sun Salad
Amount per Serving
Calories
475
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
16
g
Cholesterol
 
237
mg
79
%
Sodium
 
266
mg
12
%
Potassium
 
320
mg
9
%
Carbohydrates
 
31
g
10
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
18
g
36
%
Vitamin A
 
543
mcg
60
%
Vitamin C
 
7
mg
8
%
Calcium
 
179
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!



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