Marinated Nibbler Salad - cooking recipe

Ingredients

1 pkg. Green Giant corn-on-the-cob (Nibblers)
1 1/2 c. cooked rigatoni
2 c. cherry tomatoes
1 c. sliced zucchini
1 c. pitted black olives
1/3 c. tarragon vinegar
1/4 c. olive 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 according to package directions.
Cut in half to form 12 pieces.
Combine cooked corn, cooked rigatoni, tomatoes, zucchini and olives in large bowl.
In small bowl, combine remaining ingredients.
Pour over vegetable mixture.
Cover and refrigerate at least 3 hours, stirring occasionally.
Makes 8 (3/4 cup) servings.