Picnic Pasta Salad Recipe

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Ingredients:

Serving

3 cups tricolor spiral pasta, cooked and drained
1 package (10 oz) 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 tsp dill weed
1 tsp salt
1/2 tsp sugar
1/2 tsp ground mustard
1/4 tsp pepper
1/4 tsp 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; cover and shake well. Drizzle over salad; lightly toss to coat. Cover and refrigerate at least 2 hours or overnight. Yield: 6-8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	764.46 Kcal (3201 kJ)
Calories from fat	369.81 Kcal
		% Daily Value*
Total Fat	41.09g	63%
Cholesterol	58.85mg	20%
Sodium	592.6mg	25%
Potassium	144.95mg	3%
Total Carbs	95.51g	32%
Sugars	53.49g	214%
Dietary Fiber	5.29g	21%
Protein	10.44g	21%
Vitamin C	8.3mg	14%
Iron	1.9mg	11%
Calcium	62.9mg	6%

Amount Per 100 g
Calories	362.23 Kcal (1517 kJ)
Calories from fat	175.23 Kcal
		% Daily Value*
Total Fat	19.47g	63%
Cholesterol	27.89mg	20%
Sodium	280.8mg	25%
Potassium	68.68mg	3%
Total Carbs	45.26g	32%
Sugars	25.34g	214%
Dietary Fiber	2.51g	21%
Protein	4.95g	21%
Vitamin C	3.9mg	14%
Iron	0.9mg	11%
Calcium	29.8mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

17.9

Points
21

PointsPlus

Good Points

saturated fat free,
good source of fiber

Bad Points

High in Sodium,
High in Sugar

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