Fettuccine Salad - cooking recipe

Ingredients

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

Preparation

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