Fettuccine Salad
1/2 Cup olive oil or cooking oil
1/2 Cup vinegar
2 Cloves garlic, minced
2 Tablespoons sugar
2 Teaspoons dry mustard
1 Pkg (16 oz) Fettuccine
1 Cup sliced pimiento-stuffed olives
1/4 Cup snipped parsley
For dressing: combine oil, vinegar, garlic, sugar, and mustard and blend or mix well.
For Salad: Cook fettuccine in boiling salted water till tender but still slightly firm (1-1/2 to 2 minutes for fresh, 4-1/2 to 5 minutes for dried, or 10 to 12 minutes for packaged); drain. Rinse with cold water; drain well. Place fettuccine in 3-quart bowl. Add olives. Shake dressing and pour over fettuccine and olives; toss to coat well. Cover and chill.
Before serving, add parsley; toss well. Makes 16 servings.
This is from a Tupperware recipe card, received years ago!