Comment: Linda is kind enough to make this for us when it’s party time but having her recipe, we make it frequently throughout the year as a special treat. It is served cold and, in fact, refrigeration is recommended.
Cook pasta according to package directions, everything else 20 minutes
1 pound Gluten-Free Tinkyada Fettuccini Style pasta
8 ounce Viva Italian Dressing or Kraft Italian Vinaigrette
1 ripe tomato, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
½ Bermuda or ½ large purple onion, chopped
½ jar McCormack’s Salad Seasoning or Durkee Salad Supreme
¼ cup Grated Parmesan cheese
1 tsp Garlic salt
- Prepare Fettuccini according to directions on package.
- Add all ingredients to Fettuccini one at a time, tossing lightly after each addition.
- Refrigerate and when ready to serve, toss lightly and sprinkle with Parmesan cheese.