Fast Marinated Salad Recipe

Fast Marinated Salad Recipe photo by Taste of Home

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This chilled pasta salad is pleasing to the eye and the palate. Susan Branch likes to serve it when sweet corn, tomatoes and zucchini are in season around her Kalamazoo, Michigan home. Her make-ahead favorite is lightly dressed with tarragon vinegar, olive oil and dill week.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Fast Marinated Salad Recipe

Prep: 10 min. + chilling

Yield: 7 Servings

10 10

Ingredients

3-1/4 cups fresh whole kernel corn, cooked and drained
2 cups cherry tomatoes, halved
1-1/2 cups cooked rigatoni or cooked large tube pasta
1 medium zucchini, halved lengthwise and thinly sliced
1/2 cup pitted ripe olives
1/3 cup tarragon vinegar
2 tablespoons olive oil
1-1/2 teaspoons dill weed
1 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Directions

In a large bowl, combine the corn, tomatoes, rigatoni, zucchini and olives.
In a small bowl, whisk together the vinegar, oil, dill, salt, mustard, garlic powder and pepper. Pour over corn mixture; toss to coat. Cover and refrigerate for at least 2 hours. Yield: 7 servings, 1 cup per serving.

Nutritional Analysis: One serving (1 cup) equals 166 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 429 mg sodium, 28 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Marinated Salad in Light & Tasty April/May 2004, p20

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Fast Marinated Salad

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(1-1) of 1 reviews

Reviewed on Jul. 05, 2012 by vbange

This was a really nice, very easy salad. I will be keeping this as part of my summer collection! I followed it exactly as written, including the tarragon vinegar. Thanks for a great recipe!