Recipe for Fettucini Garden Julienne Salad 
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Yield:
2
Ingredients:
Amount Ingredient
4 oz fettucine
1 sprg fresh oregano
1/4 cup julienned carrots
1/4 cup julienned red onion
1/4 cup julienned zucchini do not peel
1/4 cup julienned yellow summer squash do not peel
2 tbl julienned green bell pepper
2 tbl julienned red bell pepper
2 tbl chopped fresh italian parsley or to taste
1/4 cup fat-free Italian salad dressing mixed with
1 tsp pesto sauce
garlic salt or powder
Instructions:
Instructions: Cook the fettucine with the sprig of oregano in plenty of salted water. Drain and rinse in cold water. Set aside to drain.

Meanwhile, julienne cut all the vegetables. Chop the fresh parsley. In a bowl combine vegetables with the pasta. Toss with the pesto and salad dressing. Season to taste with garlic salt and pepper. Cover and refrigerate at least 2 hours before serving. Serve at room temperature.

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