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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Colorful pasta salad from an 80's Pillsbury booklet. Creamy dressing is of your own choosing. I've tried creamy Italian and ranch. Ingredients:
4 ounces fettuccine |
4 ounces spinach fettuccine |
16 ounces frozen cut green beans, thawed |
1/4 cup green onion, chopped |
1 pint cherry tomatoes, halved |
8 ounces creamy herb salad dressing |
6 ounces monterey jack cheese, julienned |
Directions:
1. Break fettuccine into 3 pieces; cook to desired doneness as directed on package. Drain. Rinse with cold water; drain again.
2. In large bowl, combine fettuccine, green beans, onions, tomatoes, and dressing; toss gently. Cover.
3. Refrigerate several hours to blend flavors.
4. Just before serving, add cheese to fettuccine mixture and toss gently.
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