Fettucini Garden Julienne Salad Recipe

click to rate
0 votes | 1269 views
Servings: 2


Cost per serving $0.59 view details
  • 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


  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.


Add the recipe to which day?
« Today - Apr 19 »
Today - Apr 19
April 20 - 26
Apr 27 - May 03
May 4 - 10
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 2 servings
Calories 158  
Calories from Fat 125 79%
Total Fat 13.86g 17%
Saturated Fat 2.09g 8%
Trans Fat 0.0g  
Cholesterol 2mg 1%
Sodium 398mg 17%
Potassium 176mg 5%
Total Carbs 8.9g 2%
Dietary Fiber 2.0g 7%
Sugars 5.26g 4%
Protein 1.03g 2%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment