Taste of Home
Picnic Pasta Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 6-8 servings.
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. —Luana Francis, Columbia Station, Ohio
Ingredients
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3 cups tricolor spiral pasta, cooked and drained
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1 package (10 ounces) frozen corn, thawed
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2 cups cherry tomatoes, halved
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2 small zucchini, sliced
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1 cup small pitted ripe olives
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DRESSING:
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1/3 cup tarragon vinegar
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1/2 cup olive oil
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2 teaspoons dill weed
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1 teaspoon salt
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1/2 teaspoon sugar
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1/2 teaspoon ground mustard
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1/4 teaspoon pepper
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1/4 teaspoon garlic powder
Directions
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1.
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.
Nutrition Facts
1 each: 299 calories, 16g fat (2g saturated fat), 0 cholesterol, 427mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 6g protein.
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