PICNIC PASTA SALAD

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Picnic Pasta Salad image

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

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6-8 servings.

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 299 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 427mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein.

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    #time-to-make     #course     #main-ingredient     #preparation     #occasion     #salads     #side-dishes     #pasta     #easy     #beginner-cook     #picnic     #spring     #summer     #seasonal     #pasta-rice-and-grains     #to-go     #presentation     #served-cold     #3-steps-or-less     #4-hours-or-less

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