Fettuccine Salad

• 2 Tbsp. Canola oil
• 16 oz. can corn, drained (reserve liquid)
• 1 lb. fettuccine
• 1 c. grated Parmesan cheese
• 1/2 bunch green onions, finely chopped
• 2 c. mayonnaise
• 2 crushed cubes chicken bouillon
• 1 tsp. garlic, or more to taste
• 1 Tbsp. black pepper

1. In large pot, bring 1 gallon water to a vigorous boil.
2. Add oil, liquid from corn and salt.
3. Break fettuccine and drop into boiling liquid.
4. Cook until pasta is done (al dente).
5. Pour into colander.
6. Rinse completely with cool water.
7. Combine crushed bouillon cubes, corn, Parmesan cheese, mayonnaise, green onions and seasonings.
8. Microwave briefly, just until warm.
9. Stir to blend.
10. Put cold pasta in large bowl.
11. Pour sauce over pasta.
12. Mix well.
13. Serve chilled.
14. Makes 6 to 8 large servings.

canola oil, corn, fettuccine, parmesan cheese, green onions, mayonnaise, chicken bouillon, garlic, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=233252 (may not work)