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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. —Luana Francis, Columbia Station, Ohio
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6-8 servings


  • 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
  • 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


  • 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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