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Homemade Souper Salad Fettuccine Salad photo

Souper Salad Fettuccine Salad

A creamy, simple fettuccine salad with corn and Parmesan that's quick to make and chill before serving.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Measuring cups and spoons
  • Spoon or spatula

Ingredients
  

  • 1/2 cup frozen corn kernels
  • 8 oz fettuccine pasta
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fresh cracked pepper
  • salt to taste

Instructions
 

  • Cook the frozen corn according to the package directions, then drain and set aside to cool slightly.
  • Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente; drain in a colander.
  • In a large mixing bowl, combine mayonnaise, grated Parmesan, garlic powder, and freshly cracked pepper; stir until smooth.
  • Add the drained pasta and cooked corn to the bowl with the dressing and toss until evenly coated.
  • Season with salt to taste, mix again, then cover and refrigerate for a couple of hours before serving for best flavor.

Notes

  • Use full‑flavor regular mayonnaise, not a Miracle Whip substitute.
  • Refrigerate for a couple of hours for best results.
  • When cooking pasta, aim to slightly undercook rather than overcook.