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Fresh Garden Pasta Salad with Dill Vinaigrette

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 luncheon.

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30 min
Prep Time
1 hr 30 min
Total Time
8 (1-cup)



6 ounces (1 1/2 cups) uncooked dried mafalda or bowtie pasta


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


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


 *Substitute 1 tablespoon dried dill weed.

How to make

  1. STEP 1

    Cook pasta according to package directions. Drain well; rinse with cold water. Set aside.

  2. STEP 2

    Combine all dressing ingredients in bowl; set aside.

  3. STEP 3

    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.

  4. STEP 4

    Combine pasta, corn mixture and all remaining salad ingredients in bowl. Add dressing; toss to combine. Cover; chill 1 hour or until flavors are blended.

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Nutrition (1 serving)

270 Calories
17 Fat (g)
10 Cholesterol (mg)
250 Sodium (mg)
25 Carbohydrates (g)
2 Dietary Fiber
4 Protein (g)
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