DRESSING:

2/3 c. vegetable oil
1/2 c. white wine vinegar
1 tsp. basil leaves
1 tsp. oregano leaves
1 tsp. minced fresh garlic
1 tsp. salt
1/2 tsp. pepper

SALAD:

6 oz. uncooked fettuccine, broken into thirds
2 1/2 c. cooked, cubed 1-inch chicken or turkey
2 c. broccoli flowerets
1 c. (2 med.) sliced 1/4 inch carrots
1/2 med. red onion, sliced into 1/8-inch rings
1 c. halved cherry tomatoes

In jar with tight-fitting lid combine all dressing ingredients. Shake to mix; set aside. Cook fettuccine according to package directions; drain. Rinse with cold water. In large bowl combine remaining salad ingredients and drained fettuccine. Gently stir in dressing.