Menu

Picnic Pasta Salad

1 review
Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Luana Francis, Columbia Station, Ohio

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

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

Now Trending

Test Kitchen Approved

Picnic Pasta Salad

1 review
Prep Time 15 min
Yield 6-8 servings

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
Text Ingredients

Directions

  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.

Loading Popular in the Community
Loading Reviews