Ingredients
3 cups tricolor spiral pasta, cooked and drained1 package (10 ounces) frozen corn, thawed2 cups cherry tomatoes, halved2 small zucchini, sliced1 cup small pitted ripe olivesDRESSING:1/3 cup tarragon vinegar1/2 cup olive oil2 teaspoons dill weed1 teaspoon salt1/2 teaspoon sugar1/2 teaspoon ground mustard1/4 teaspoon pepper1/4 teaspoon garlic powder
Preparation
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.
