Fast Marinated Salad Recipe

5 2 2
Fast Marinated Salad Recipe
Fast Marinated Salad Recipe photo by Taste of Home
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Fast Marinated Salad Recipe

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5 2 2
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Nutritional Facts

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

  • 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
  1. In a large bowl, combine the corn, tomatoes, rigatoni, zucchini and olives.
  2. 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.
Originally published as Marinated Salad in Light & Tasty April/May 2004, p20

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Bonito User ID: 1630276 205914
Reviewed Jun. 8, 2014

"This is such a beautiful salad - not a fan of zucchini so I used cucumber - loved this salad"

MY REVIEW
vbange User ID: 1656569 91548
Reviewed Jul. 5, 2012

"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!"

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