Fast Marinated Salad

Name: Fast Marinated Salad
Prep time: 10 min
Total time: 10 min
Yield: 7 servings, 1 cup per serving.
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

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.

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.

Nutrition 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.

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

Reviews

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Bonito

Jun 8, 2014

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

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!