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Picnic Pasta Salad

 Picnic Pasta Salad
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.
6-8 ServingsPrep: 15 min. + chilling

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.