Ingredients
Equipment
Method
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Stir occasionally to prevent sticking.
- Once the pasta is cooked, drain it in a colander and rinse it under cold water to cool it down.
- In a large mixing bowl, combine mayonnaise, grated Parmesan cheese, garlic powder, and fresh cracked pepper. Stir until well combined.
- Add the thawed corn kernels to the dressing mixture and stir gently.
- Add the cooled fettuccine to the bowl and gently fold until well coated. Add salt to taste if desired.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
Notes
- This salad is perfect for meal prep; it stays fresh for up to three days in the refrigerator.
- Consider adding diced bell peppers or cherry tomatoes for extra crunch.
- For a lighter version, substitute Greek yogurt for mayonnaise.