A perfect warm-weather salad, this colorful dish is especially taste when sweet corn, tomatoes, and zucchini are in season. The garden-fresh ingredients are lightly dressed in mild basil vinegar and oil, plus a blend of other herbs and seasonings.
INGREDIENTS
* 4 large ears sweet corn in husks * 2 cups cooked medium tube pasta * 2 cups cherry tomatoes * 1 medium zucchini, thinly sliced * 1/2 cup sliced ripe olives * 1/3 cup basil vinegar (recipe also in Recipe Finder) * 2 tablespoons olive or canola oil * 1 tablespoon minced fresh basil or 1 teaspoon dried basil * 1 teaspoon sugar * 1 teaspoon salt * 1/2 teaspoon ground mustard * 1/4 teaspoon garlic powder * 1/4 teaspoon pepper
SERVINGS 8 CATEGORY Salads PREP 30 min. TOTAL 30 min.
DIRECTIONS
Grill corn in husks, covered, over medium heat for 10-15 minutes or until tender, turning often. Cool. Cut corn off the cob; place in a large bowl. Add pasta, tomatoes, zucchini and olives. In a small bowl, combine the remaining ingredients; mix well. Pour over salad and stir gently. Cover and refrigerate until serving. Yield: 8 servings.
NUTRITIONAL INFO
Nutritional Analysis: One serving (1 cup) equals 164 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 382 mg sodium, 27 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
