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Picnic Pasta Salad

Country.Chef's picture
Ingredients
  Spiral pasta 3 Cup (48 tbs), cooked, drained (Tricolored)
  Frozen corn 10 Ounce, thawed (1 Package)
  Cherry tomatoes 2 Cup (32 tbs), halved
  Zucchini 2 Small, sliced
  Pitted ripe olives 1 Cup (16 tbs)
For dressing
  Tarragon vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil/Vegetable oil 1⁄2 Cup (8 tbs)
  Dill weed 2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1⁄2 Teaspoon
  Ground mustard 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stir Fried
Ingredient: 
Pasta
Interest: 
Healthy

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4.1
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3060 Calories from Fat 1291

% Daily Value*

Total Fat 148 g227.7%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3616.5 mg150.7%

Total Carbohydrates 378 g125.8%

Dietary Fiber 27.6 g110.4%

Sugars 50.1 g

Protein 55 g109.6%

Vitamin A 93.4% Vitamin C 225.4%

Calcium 43.7% Iron 75.2%

*Based on a 2000 Calorie diet

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Picnic Pasta Salad Recipe