I have to get this everytime I visit the Souper Salad restaurant!
- Carbohydrate 56.1361069573362 g
- Cholesterol 11.200000016366 mg
- Fat 12.715603538527 g
- Fiber 6.8278071085383 g
- Protein 6.95731207303971 g
- Saturated Fat 2.49086079527325 g
- Serving Size 1 1 Serving (110g)
- Sodium 298.021779488844 mg
- Sugar 49.3082998487979 g
- Trans Fat 0.717771285183018 g
- Calories 356 calories
Step-by-step
- Cook pasta according to directions.
- Drain.
- Mix pasta and corn in a bowl.
- Mix together the mayo, cheese, garlic powder, and pepper.
- Combine the pasta, and sauce, and mix well.
- Salt to taste.
- This is best if refrigerated for a couple of hours before serving.
The Chilling Trap
Applying dressing to hot pasta causes the starch to absorb the lipids instantly, leaving the noodles dry and gummy. Plunge the boiled fettuccine into an ice-water bath for precisely 60 seconds immediately after draining to arrest the cooking process. Thoroughly spin the pasta in a salad spinner before mixing, because residual moisture dilutes the mayonnaise emulsion and prevents proper clinging.
Adapting for Dietary Needs
Gluten-free pasta requires careful handling, as alternative grains like brown rice or chickpea flour break down faster in boiling water. Reduce the standard boiling duration by two minutes to maintain structural integrity under heavy emulsions. Dairy-free mandates are easily met by substituting standard mayonnaise with a vegan alternative and swapping the grated parmesan for nutritional yeast at a 1:1 ratio.
Equipment and Rest Periods
Standard kitchen scales ensure precise ingredient ratios, measuring exactly 8 ounces of pasta without guessing. Wide mixing bowls provide the surface area needed to evenly distribute the freshly ground pepper and garlic powder without breaking the delicate strands. Allow the assembled dish to rest in the refrigerator for at least two hours inside an airtight glass container, letting the corn kernels soften and the garlic notes meld thoroughly with the dairy fats.
