Fresh Garden Pasta Salad with Dill Vinaigrette

Use fresh or dried dill weed in this colorful pasta salad that is perfect for a summer picnic or spring lunch.

📝 Ingredients

• Pasta
• 6 ounces (1 1/2 cups) uncooked dried mafalda or bowtie pasta
• Dressing
• 1/2 cup olive or vegetable oil
• 1/3 cup finely chopped fresh dill *
• 1/4 cup rice vinegar or vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons finely chopped fresh garlic
• 3/4 teaspoon salt
• Salad
• 2 tablespoons Land O Lakes® Butter
• 1 cup whole kernel corn
• 1 medium (1 cup) red onion, cut into thin wedges
• 1 cup sugar snap peas, sliced in half
• 1 cup grape tomatoes, cut in half
• 1 small (1 cup) zucchini, thinly sliced

👨‍🍳 Instructions

1. 1Cook pasta according to package directions. Drain well; rinse with cold water. Set aside.
2. 2Combine all dressing ingredients in bowl; set aside.
3. 3Melt butter in 8-inch skillet over medium heat until sizzling; add corn and red onion. Cook 1-2 minutes or until onion is crisply tender.
4. 4Combine pasta, corn mixture and all remaining salad ingredients in bowl. Add dressing; toss to combine. Cover; refrigerate 1 hour or until flavors are blended.