Ingredients for Fettuccine Tomato And Basil Salad
- Fettuccine
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Parmesan Cheese
- 2 cups fresh basil leaves
- Fresh Tomato
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How to Make Fettuccine Tomato And Basil Salad
- Cook 8 ounces of fettuccine according to package directions until al dente. Drain and rinse with cold water to stop the cooking process and cool the pasta.
- While the pasta is cooking, wash and chop 1 pint of cherry or grape tomatoes. Roughly chop 2 cups of fresh basil leaves.
- In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
- Add the cooked fettuccine to the bowl and toss gently to coat with the dressing.
- Stir in the chopped tomatoes and basil.
- Crumble 1/2 cup of your favorite cheese (feta, parmesan, or mozzarella recommended) over the salad and toss again to combine.
- Serve immediately or chill for later. Garnish with extra basil leaves if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
17g
Fat
11g
Carbs
16g