Fresh Garden Pasta Salad with Dill Vinaigrette

Fresh Garden Pasta Salad with Dill Vinaigrette
25
2 Reviews
Use fresh or dried dill weed in this colorful pasta salad, that is perfect for a summer picnic or spring luncheon.
30 min
Prep Time
1:30
Total Time
8 (1-cup) servings

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
grape tomatoes, cut in half
1 small (1 cup)
zucchini, thinly sliced
1 cup
sugar snap peas, sliced in half
 
*Substitute 1 tablespoon dried dill weed.

Directions

  1. Cook pasta according to package directions. Drain well; rinse with cold water. Set aside.
  2. Combine all dressing ingredients in bowl; set aside.
  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. 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.

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

easy and so good add your fav variations, we add shrimp and avacado, fresh zuchini and tomatoe

Rating

My whole family loved it from 87 yrs old to even a 22 year old young man. Very refreshing change from the regular pasta salad with italian dressing. I am so burned out on that stuff every body brings it to church socials. Thank you! I give it 6 Stars

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