Fettuccine Sun Salad
Posted On March 19, 2022
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!
About The Author
Beckie
One Comment
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.