Morrison’s Fettucine Pasta Salad
Recipe: by Morrison’s Cafeteria
1 gallon water
1 pound fettuccine pasta
2 Tablespoons olive oil
2 Tablespoons salt
Break fettuccine in half. Put water, salt and olive oil in a pot. Bring to a boil.
Add fettuccine. Cook for 20 minutes or until pasta is tender but firm to the bite. Do not overcook. Drain and rinse well with cold water.
8 ounces fresh broccoli, cut into 1/2 inch pieces 1 bunch green onions,
diced into 1/4 inch pieces 4 ounces ham, diced into 1/4 inch pieces 2 ounces
ripe olives, coarsely chopped 2 ounces salad olives, coarsely chopped 8
ounces celery, fInely chopped
Put all ingredients in a large bowl. Add pasta.
1/4 cup grated parmesan cheese
12 ounces oil and vinegar
4 ounces mayonnaise
1 1/2 teaspoons oregano
2 1/2 teaspoons basil
Mix parmesan cheese,oil and vinegar, mayonnaise, oregano and basil. Whisk
mixture until smooth.
Add to pasta and blend thoroughly.
Cover and marinate overnight.