Picnic Pasta Salad Recipe

Picnic Pasta Salad Recipe photo by Taste of Home

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I like recipes that use what we grow. This particular recipe has been handed down in our family for years. I can't go to a picnic without it.

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Picnic Pasta Salad Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 15

Ingredients

3 cups tricolor spiral pasta, cooked and drained
1 package (10 ounces) frozen corn, thawed
2 cups cherry tomatoes, halved
2 small zucchini, sliced
1 cup small pitted ripe olives
DRESSING:
1/3 cup tarragon vinegar
1/2 cup olive oil
2 teaspoons dill weed
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Directions

In a large bowl, toss pasta, corn, tomatoes, zucchini and olives; set aside. In a jar with tight-fitting lid, combine all of the dressing ingredients; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 299 calories, 16 g fat (2 g saturated fat), 0 cholesterol, 427 mg sodium, 35 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Picnic Pasta Salad in Country Extra July 1996, p49