Fettuccine Salad

2 Tbsp canola oil or olive oil
1 16-oz can corn, drained, liquid reserved
2 Tbsp salt (or less to taste)
1 pound fettuccine
1 cup Parmesan cheese, grated
1/2 bunch green onions, finely chopped
1 cup lowfat sour cream
1 cup lowfat mayonnaise
2 chicken flavored bouillon cubes, crushed
1 tsp garlic (or more to taste)
1 Tbsp black pepper

In large pot, bring 1 gallon water to a vigorous boil. Add oil, liquid from corn, and salt. Break fettuccine and drop into boiling water. Lower heat, simmer for 5 minutes, stirring constantly. Remove pasta from heat and pour into colander. Rinse completely with cool water. In a microwave-safe container, combine crushed bouillon cubes, corn, Parmesan cheese, mayonnaise, green onions, and seasonings. Microwave briefly, just until warm. Stir to blend. Put cold pasta in a large bowl or casserole dish and pour sauce over noodles. Mix well. Serve chilled. Makes 6-8 large servings.