Last week, I had several friends over for a Crafts & Cocktails day. We made mixed media art, drank some mango mimosas, and ate this easy lunch salad. Dan the Man and I have had the recipe forever; it first came out of the Houston Cronicle. It’s yummy, and it makes a perfect lunch with a side of salad (fruit salad, this particular day, but green salad would work well, too).
I first put on a big pot of water to boil for one pound of fettuccini. While the water was coming up to temperature, I added one cup of frozen corn, uncooked, to a big bowl.
In a smaller bowl, I combined one cup of mayonnaise (Hellman’s, of course), 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Kosher salt, and 2 teaspoons cracked black pepper.
Once the fettuccini had cooked according to package directions, I drained it and drenched it in cold water to stop the cooking.
I dumped the pasta into the big bowl with the corn, and then mixed the mayonnaise goop into the pasta.
I then put the delicious yumminess into a serving bowl, added a sprinkling of black pepper for garnish, and chilled it for several hours before serving.
Try it. It’ll be a new family favorite, I promise. And you’ll like the simple ingredients and assembly process!
CORN AND FETTUCCINI SALAD
1 pound fettuccini
1 c. frozen corn
1 c. mayonnaise
1/2 c. grated Parmesan cheese
1 tsp. garlic powder
1 tsp. Kosher salt
2 tsp. cracked black pepper
Cook fettuccini according to package directions. While pasta is cooking, add corn to large bowl. In a small bowl, combine mayonnaise, cheese, garlic powder, salt, and pepper. Drain the pasta and run cold water over it. Put fettuccini in the large bowl with the corn. Combine the mixtures and mix well. Refrigerate for a couple of hours before serving.