Back to Picnic Pasta Salad

Print Options


Card Sizes

Picnic Pasta Salad Recipe

Picnic Pasta Salad Recipe

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 YIELD: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


  • 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. Yield: 6-8 servings.

Nutritional Facts

1 each: 299 calories, 16g fat (2g saturated fat), 0 cholesterol, 427mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 6g protein.

Reviews for Picnic Pasta Salad

Sort By :

Average Rating
kawman600 User ID: 2151314 15818
Reviewed Nov. 7, 2010

"You can also use mixed veg's instead of frozen corn."

Loading Image