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Fettuccine Sun Salad

1/2 cup vegetable oil
1/3 cup white wine vinegar
1/4 cup freshly grated Parmesan cheese
4 sun-dried tomatoes*
2 large garlic cloves
1 1/2 teaspoons basil leaves, crushed
1/8 teaspoon ground red pepper
8 ounces spinach fettucine, cooked and drained
4 plum tomatoes, seeded and diced
1 medium zucchini, halved and sliced
1 cup (4 oz.) shredded mozzarella cheese
6 hard-cooked eggs, wedged

1. Put first seven ingredients in blender container. Cover and blend until smooth. Pour into large bowl. Add fettucine, tomatoes, zucchini, and cheese. Toss until evenly coated with dressing. Add eggs and toss gently. Cover and chill to blend flavors.

Makes 4 servings.

*Reconstitute dried tomatoes as indicated on package OR drain tomatoes packed in oil.

Recipe and photograph provided courtesy of the American Egg Board.