Marinated Rotini Vegetable Salad - cooking recipe

Ingredients

4 ears corn
1 1/2 c. rotini, cooked
2 c. cherry tomatoes
1 c. sliced zucchini (1 medium)
1 c. pitted ripe olives
1/3 c. tarragon vinegar
1/4 c. oil
1 to 2 tsp. dill weed
1 1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. garlic powder

Preparation

Cook corn; cut into 12 chunks.
Combine the cooked corn, rotini, tomatoes, zucchini and olives in a large bowl.
In a small bowl, combine remaining ingredients.
Pour over vegetable mixture. Cover and refrigerate 2 hours, stirring occasionally.
Serves 8.