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Picnic Pasta Salad

By: Luana Francis

"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."

Rate/Review | Read Reviews (15)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 cups tri-color spiral pasta, cooked and drained
1 (10 ounce) package 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 or vegetable 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

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 at least 2 hours or overnight.