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Fettucini Garden Julienne Salad Recipe

by Global Cookbook

Ingredients

4 ounce fettucine 1 sprg fresh oregano 1/4 c. julienned carrots 1/4 c. julienned red onion 1/4 c. julienned zucchini don't peel 1/4 c. julienned yellow summer squash don't peel

2 Tbsp. julienned green bell pepper 2 Tbsp. julienned red bell pepper 2 Tbsp. minced fresh italian parsley or possibly to taste 1/4 c. fat-free Italian salad dressing mixed with 1 tsp pesto sauce garlic salt or possibly pwdr pepper

Directions

1. Cook the fettucine with the sprig of oregano in plenty of salted water. Drain and rinse in cool water. Set aside to drain.
2. Meanwhile, julienne cut all the vegetables. Chop the fresh parsley. In a bowl combine vegetables with the pasta. Toss with the pesto and salad dressing. Season to taste with garlic salt and pepper. Cover and chill at least 2 hrs before serving. Serve at room temperature.

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