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Recipe Detail

Pasta Salad

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Number of Servings:

Ingredients:

  1. 8 ounces - tri-color pasta should yield 3 c. cooked
  2. 10 ounces - frozen corn
  3. 2 cups - cherry or grape tomatoes halved
  4. 2 - small zucchini sliced
  5. 1 cups - small pitted black olives
  6. 1 cups - cubed mozzarella cheese
  7. 1/2 cups - red onion slivered
  8. 1/3 cups - tarragon vinegar
  9. 1/2 - olive or vegetable oil
  10. 2 teaspoons - dried dill weed
  11. 1 teaspoons - salt
  12. 1/2 teaspoons - sugar
  13. 1/2 teaspoons - ground mustard or dijon
  14. 1/4 teaspoons - pepper
  15. 1/4 teaspoons - garlic powder

Directions:

In large bowl, combine first 5 ingredients. In a jar with tight fitting lid combine all dressing ingredients; shake well. Pour over salad and toss lightly. Cover and refrigerate at least 2 hours or overnight.


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