Picnic Pasta Salad Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 3 cups tricolor spiral pasta, cooked and drained | ||
| Frozen corn package | 1 , thawed | |
| Cherry tomatoes | 2 Cup (16 tbs), halved | |
| Zucchini | 2 Small, sliced | |
| 1 cup small pitted ripe olives | ||
| 1/3 cup tarragon vinegar | ||
| 1/2 cup olive or vegetable oil | ||
| Dill weed | 2 Teaspoon (DRESSING:) | |
| Salt | 1 Teaspoon (DRESSING:) | |
| Sugar | 1/2 Teaspoon (DRESSING:) | |
| Ground mustard | 1/2 Teaspoon (DRESSING:) | |
| Pepper | 1/4 Teaspoon (DRESSING:) | |
| Garlic powder | 1/4 Teaspoon (DRESSING:) | |
Directions
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; shake well.
Pour over salad; toss lightly.
Cover and refrigerate for at least 2 hours or overnight.
In a jar with tight-fitting lid, combine all of the dressing ingredients; shake well.
Pour over salad; toss lightly.
Cover and refrigerate for at least 2 hours or overnight.
Chef
