Fettuccini Salad

Shared with me by: Mike C (Mark used to work with)

Ingredients

  • 1/2 lb. fettuccine, uncooked
  • 2 c. Swiss cheese, julienne cut
  • 16 thin slices Genoa salami, julienne cut
  • 1/2 c. celery, diced
  • 1/2 c. green pepper, diced
  • 1 c. black olives, pitted and sliced
  • 1 c. cherry tomatoes, halved
  • 1/4 c. green onion, sliced thin

Dressing

  • 3 Tbls. red wine vinegar
  • 1-1/2 t. salt, divided
  • 1/2 c. olive oil
  • 2 small cloves of garlic, crushed

Instructions

Cook fettuccine to desired doneness; drain and rinse with cold water.

Combine cheese, salami, celery, green pepper, olives, tomatoes and onion in large bowl.

Sprinkle with oregano, if desired, 1 teaspoon salt and 1/2 t. pepper. Add fettuccine.

In small bowl, combine vinegar, remaining 1/2 t. salt and pepper to taste, olive oil, and garlic.

Pour over fettuccine and toss gently with 2 forks to coat all of fettuccine with dressing.

Refrigerate for several hours, or overnight.

NOTE: Keeps for days in the refrigertor