Use fresh or dried dill weed in this colorful pasta salad, that is perfect for a summer picnic or spring luncheon.
Cook pasta according to package directions. Rinse; drain. Set aside.
Combine all dressing ingredients in small bowl; set aside.
Melt butter in 8-inch skillet over medium heat until sizzling; add corn and onion. Cook 1-2 minutes or until onion is crisply tender.
Combine pasta, corn mixture and all remaining salad ingredients in large bowl. Add dressing; toss to combine. Cover; chill 1 hour or until flavors are blended.
*Substitute 1 tablespoon dried dill weed.
Dietary Fiber: 2g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3486
© 2013 Land O'Lakes, Inc.
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