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Italian Fettucine Salad Recipe

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This recipe for Italian Fettucine Salad is from The Bohannan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz Fettucine noodles
16 oz Italian salad dressing (Bernstein Cheese & Garlic Italian)
2 bunches of broccoli - chopped into small pieces
1 carton cherry tomatoes- sliced in half
1 lrg can black olives
1 cup grated parmesan cheese (or more is good)
1/2 cup bacon bits (Hormel works best-more is good)
Directions:
Directions:
Combine broccoli tops, cherry tomatoes, olives into a large bowl. Pour Italian dressing over vegetables until covered. Marinate over night if you don't mind the smell. Jenny says marinating is not necessary. Cook fettucine noodles as directed on package. Drain salad dressing from vegetables and save for later. Mix the cooked noodles, parmesan cheese, bacon bits and vegetables. Cover with reserved salad dressing (or more) and refrigerate.
Personal Notes:
Personal Notes:
Jenny says "More of everything" is always better. Jenny dedicates this recipe to her dear sister Elaine, the original maker.

 

 

 

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