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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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