Ingredients
Equipment
Method
Instructions
- Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes.
- Once the pasta is cooked, drain it in a colander and rinse under cold water to stop the cooking process. Allow the pasta to cool completely.
- In a large mixing bowl, combine the mayonnaise, grated Parmesan cheese, garlic powder, and fresh cracked pepper. Stir until well mixed and creamy.
- Once the fettuccine has cooled, add it to the mixing bowl along with the frozen corn kernels. Gently fold the pasta and corn into the dressing until everything is evenly coated.
- Taste the salad and add salt as needed, remembering that the Parmesan cheese is naturally salty.
- For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving.
Notes
- For a crunchier texture, add diced bell peppers.
- Incorporate cooked and diced chicken for a heartier option.
- Mix in fresh herbs like basil or parsley for extra flavor.